Recipe - San Pasquals Red Pepper Soup

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; minced
1 Clove garlic; minced
3 tablespoon Olive oil
5 cup Chicken stock; freshly made
1 tablespoon Adobo sauce; from chipotle
chiles in adobo sauce
One half teaspoon Cumin
1 teaspoon Basil
1 teaspoon 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 adamsfmle@sprintmail.com; mc post 7/24/97

Recipe by: Pasqual's Southwestern Deli, Madison, Wisconsin Posted to
MCRecipe Digest V1 #689 by Badams adamsfmle@sprintmail.com on Jul 24,
1997