Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

New Mexican Painted Soup




Source of Recipe


Now You're Cooking With Farmer Jack


List of Ingredients




* 2 red bell peppers
* 2 yellow bell peppers
* 2 tbsp. peanut oil
* 1 medium onion, chopped
* 2 tbsp. shallots, chopped
* 2 tbsp. garlic, chopped
* 1 quart chicken stock
* 1/2 cup heavy cream
* 1/2 lemon, juiced
* salt and pepper to taste


Recipe



Assemble all ingredients and split into two groups, one with the red pepper and one with the yellow pepper.

Roast the peppers under a broiler or over an open flame until the skin turns black. Place in a bag and allow to sweat for 10 to 15 minutes. Remove from the bag and peel the skin away. Cut in half, remove the seeds, rinse under cold running water if necessary.

Place on tablespoon oil in each non-corrosive soup pot, add the roasted yellow peppers to one and the roasted read peppers to the other. Add 1/2 the onions to one and 1/2 the onions to the other, do the same with the garlic and shallots. Saute without color for 8 to 10 minutes.

Add 1/2 the chicken stock to one and 1/2 the chicken stock to the other, bring to a boil and simmer for 15 to 20 minutes, add 1/2 the cream to one and 1/2 to the other.

Puree the soups seperately in a blender, season with salt, pepper and lemon juice.

To serve: Use two different ladles and pour into a soup bowl at the same time, garnish with a dollop of a sour cream and sprig of cilantro.

Serves 6