Title: San Pasqual's Red Pepper Soup
Categories: Soup Restaurant
Yield: 4 Servings

6	lg	Red bell peppers; roasted, peeled,
		; seeded, and cut
		; into quarters
1		Jalapeno chile; stem removed,
		; seeded and minced
		; or more chiles
1		Onion; diced
1		Clove garlic; minced
3	tb	Olive oil
5	c	Chicken stock; freshly made
1	tb	Adobo sauce; from chipotle chiles
		In
		; adobo sauce
1/2	ts	Cumin
1	ts	Basil
1	ts	Oregano
		; sour cream for garnish
		; minced green onion for garnish

Puree the red bell peppers in a food processor.

Saute the jalapeno, onion, and garlic in the olive oil until soft, about 5 minutes. Add the bell puree, chicken broth, adobo sauce, and spices, and simmer 30 minutes. The soup can be thickened with cornstarch if necessary.

After the soup has been ladled into serving blowls, swirl in a dollop of sour cream and sprinkle in the green onions.

Note: The heat level is mild to medium.

Source: Hot Spots by Dave DeWitt

Typos by Brenda Adams ; mc post 7/24/97

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Pasqual's Southwestern Deli, Madison, Wisconsin

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