Red Pepper Soup
 
mediterranean cookbook 
 
2   chicken thigh cutlets
3   liters (12 cups) water
1   onion, chopped
1   carrot, chopped
4   black peppercorns
1   bay leaf
4   red peppers
1 small  chicken stock cube, crumbled
1 Tbsp  chopped fresh mint
1 Tbsp  chopped fresh marjoram
2 tsp  sugar
1 tsp  cracked black peppercorns
 
combine chicken, water, onion, carrot, peppercorns and bay leaf in pan. 
bring to boil, simmer, partially covered, 30 minutes. remove chicken, 
strain stock into bowl, discard vegetable mixture. return chicken to 
stock, cool, cover, refrigerate several hours or overnight. 
quarter peppers, remove seeds and membranes. grill peppers, skin side 
up, until skin blisters and blackens. peel skin, cut peppers into thin 
strips. 
skim fat from stock, remove chicken from stock, remove skin and meat 
from bones, discard skin and bones; cut meat into fine slices. 
heat stock in pan, add peppers and stock cube, bring to boil, simmer, 
uncovered, 10 minutes. 
just before serving, stir in herbs, sugar and peppercorns. remove and 
discard bay leaf. 
 
serves 6. 
soup can be prepared a day ahead. 
storage: covered, in refrigerator. 
freeze: stock suitable. 
microwave: suitable. 
 
 
-- 
(ID: 4217) Mirror: rec.food.recipes: Tue, Dec 28, 2004


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