Sweet Red Pepper Soup with Jalapeno Croutons

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Sweet Red Pepper Soup with Jalapeno Croutons Ingredients

1/2 Stick (4 Tabs) unsalted	1 ts Salt
2 c Chopped leeks	JALAPENO CROUTONS
1 c Chopped yellow onions	2 tb Unsalted butter
2 tb Sweet Hungarian paprika	2 tb Olive oil
1 ts Ground cumin	3 Whole garlic cloves, peeled
1 ts Dried basil, crumbled	2 Fresh jalapenos, stemmed and
3 Bay leaves	2 c Firm white peasant-style
3 lb Sweet red peppers, stemmed,	Salt
5 c Lightly salted chicken broth

Instructions for Sweet Red Pepper Soup with Jalapeno Croutons

I just read this recipe in the El Paso Chile Company cookbook: In a 5-quart soup pot over medium heat, melt the butter. Add the leeks, onions, paprika, cumin, basil, and bay leaves; cover and cook, stirring occasionally, for 10 minutes. Add the sweet peppers; cover and cook, stirring occasionally for 10 minutes. Add the broth and salt and bring to a simmer. Partially cover the pay, until the peppers are very tender, about 35 minutes. Cool slightly, then force the soup through the medium blade of a soup mill (the soup can be prepared up to this point up to three days ahead and can be served hot or cold. Cool completely, cover, and refrigerate.) Rewarm the soup over low heat if you are serving it hot. Adjust seasoning. Ladle the soup into bowls. Sprinkle the croutons over the soup and serve immediately. Jalapeno Croutons: In a large skillet over medium heat, melt the butter in the olive oil. Add the garlic cloves and jalapenos and cook, stirring often without browning, for 7 minutes. With a slotted spoon, remove the garlic and chiles and discard. Add the bread cubes to the skillet, tossing to coat them evenly with the oil. Cook, stirring occasionally, until the cubes are lightly but evenly browned, about 7 minutes. Season with salt and use warm. Posted to FOODWINE Digest 10 Jan 97 From: Gretl Collins Date: Fri, 10 Jan 1997 16:57:30 -0500

Main Ingredient: SoupCuisine: Uncategorized

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