- For Soup:
2 red bell peppers
- 2 tablespoons oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 3/4 cup sherry
- 8 medium tomatoes, peeled and seeded
- 4 cups chicken stock
- 1 bay leaf
- 1 tablespoon black peppercorn
- 3 thyme sprigs
- 1 basil sprig
- 1 large parsley sprig
- 1 cup heavy cream
- Juice of ½ lemon salt and pepper to taste
- For Chili Cream:
- 1 Anaheim chili
- 1 garlic clove
- 5 spinach leaves, blanched in hot water
- 1/3 cup cold heavy double cream
- 1 tablespoon lime juice
FOR SOUP: Roast bell peppers until blackened and charred in a 450 degree oven. Remove, place in brown paper bag, seal and let cool for 20 minutes. Peel off and discard skins, then chop.
In a large pan, heat oil and saute onion and garlic. Add sherry and cook until liquid evaporates. Add tomatoes and stock. Tie herbs together in cheesecloth or muslin and add to the pan. Cook for 10 minutes, or until reduced by one-third. Add cream and bell peppers. Bring to a simmer and cook for 15 minutes, or until liquid is slightly reduced. Remove herb bag. Transfer mixture to a food processor and blend until smooth. Season to taste with lime juice, salt and pepper.
FOR CHILI CREAM: Blend chili, garlic and spinach in a food processor. Add cream and blend until combined. Season to taste with lime juice, salt and pepper.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
330 calories; 25g total fat; 73mg cholesterol; 1424mg sodium; 20g carbohydrates; 4g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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