OldFart
4th May 2003, 07:33
RED PEPPER SOUP . (With Health Warning)
We used this one when i was in West Africa, so vegetables especialy peppers came from local markets. We also used dried Peppers as well as fresh, but they still contain considerable potentcy so much so that if you dont wash your hands after preparation BEFORE going to the loo your lower parts of your adomen will become considerably spiced up to the point where it'll need washed in iced cold water :icecube: :yikes: :smart:
Serve this versatile recipe not only as a soup but also as a sauce for pasta, fish, or chicken. It is spicy, rich, and colorful. For those preferring a milder version, i recommend reducing the amount of jalapeno pepper to taste. This recipe makes a gallon which serves 8 large bowls or 16 cups of soup.
3/4 cup olive oil 2/3 cup flour
1 1/2 cup chopped onions 1/2 gal (8 cups) chicken broth
4 tsp fennel seeds 2 tsp chicken base / chicken bouillon cubes
1 tsp thyme 2 chopped tomatoes
2 bay leaves 1/3 cup tomato paste
2 tsp chopped garlic 1 tsp sugar
4 tsp basil 1 cup heavy cream
4 red bell peppers, chopped salt and pepper
1 green bell pepper, chopped
1 jalapeno pepper, finely chopped
Heat olive oil and then add onions, fennel seeds, thyme, bay leaves, garlic, basil, red peppers, green peppers, and jalapeno. Sauté until wilted, about 10 minutes. Add flour and cook for 10 minutes. Do not burn. Add chicken broth and chicken base, whisk until smooth. Add tomatoes and tomato paste. Simmer 30 minutes. Add sugar and cream. Simmer for 5 minutes and serve.
We used this one when i was in West Africa, so vegetables especialy peppers came from local markets. We also used dried Peppers as well as fresh, but they still contain considerable potentcy so much so that if you dont wash your hands after preparation BEFORE going to the loo your lower parts of your adomen will become considerably spiced up to the point where it'll need washed in iced cold water :icecube: :yikes: :smart:
Serve this versatile recipe not only as a soup but also as a sauce for pasta, fish, or chicken. It is spicy, rich, and colorful. For those preferring a milder version, i recommend reducing the amount of jalapeno pepper to taste. This recipe makes a gallon which serves 8 large bowls or 16 cups of soup.
3/4 cup olive oil 2/3 cup flour
1 1/2 cup chopped onions 1/2 gal (8 cups) chicken broth
4 tsp fennel seeds 2 tsp chicken base / chicken bouillon cubes
1 tsp thyme 2 chopped tomatoes
2 bay leaves 1/3 cup tomato paste
2 tsp chopped garlic 1 tsp sugar
4 tsp basil 1 cup heavy cream
4 red bell peppers, chopped salt and pepper
1 green bell pepper, chopped
1 jalapeno pepper, finely chopped
Heat olive oil and then add onions, fennel seeds, thyme, bay leaves, garlic, basil, red peppers, green peppers, and jalapeno. Sauté until wilted, about 10 minutes. Add flour and cook for 10 minutes. Do not burn. Add chicken broth and chicken base, whisk until smooth. Add tomatoes and tomato paste. Simmer 30 minutes. Add sugar and cream. Simmer for 5 minutes and serve.