Spicy Pepper Soup
1 Dried Ancho Chili, seeded and chopped
3 Tablespoons Olive Oil
Leaves from 1 Stem Oregano
Several Stems Thyme, leaves removed
2 Tablespoons Rosemary, chopped
2 Bay Leaves
1/4 Teaspoon Ground Cloves
4 Cloves Garlic, chopped
1 Red Onion, sliced
1 Leek, white part only, sliced
1 Pound Sweet Pepper, sliced
1 Teaspoon Salt
2 Tomatoes, chopped
6 Cups Water
8 Ounces Green Cabbage, chopped
Saffron Aoili, for garnish (Day 199)
1. Place the chili in a small saucepan. Cover with water, bring to a boil and simmer for 20 minutes. Blend into a sauce.
2. Heat the olive oil in a soup pot with the herbs, bay leaves, ground cloves and garlic until aromatic. Stir in the onion, leek, peppers and salt. Stir well to coat the vegetables with oil. Cover the pot and cook for 15 minutes.
3. Add the tomatoes and water. Bring to a boil. Add the cabbage and cook for 20 minutes.
4. Add the chili sauce. Puree the soup until fully blended. Garnish with the saffron aioli.
Soundtrack - Joan Baez - 75th Birthday Celebration