Keyword >
Cooking Method >
Meal / Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Sweet and Hot Consomme'

Monday, 26 May 2008

Description

The flavor of peppers dominates this powerful, spiced up broth. This recipe can also be used as a vegetarian stock for making other soups and stews. It is an elegant example of a first course soup that can precede any entree.

Ingredients

At a glance

Cuisine

French

Ingredient

Chile peppers

Cooking Method

Simmer

Heat Level

Chile

New Mexico Green

Meal/Course

Side Dish

Serves

10 to 12

•   4 red bell peppers, seeds removed, quartered
•   4 green bell peppers, seeds removed, quartered
•   6 large ripe tomatoes, quartered
•   2 large onions, quartered
•   2 large hot New Mexican green chiles, split, seeds and stemsremoved
•   3 whole bay leaves
•   3 large jalapeño chiles, split, seeds and stems removed
•   ½ cup chopped parsley
•   2 whole cloves
•   3 large cloves garlic
•   1 ½ tablespoons salt
•   6 quarts boiling water

Methods/steps

In a large stockpot, combine all ingredients except the water. Pour the boiling water over the ingredients and boil for 10 minutes. Reduce the heat and simmer, covered, for 1 ½ hours.

Remove from the heat and cool. Strain through a fine sieve. Serve hot or cold.

Reviews

Rate this recipe

Featured Rapid Recipe

Chipotle Texas Mole Sauce

Created by birdlover

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.