|Red Tomato and Red Chile Soup|
Melt 4 Tbl. of the butter in a medium saucepan over moderate-to-high heat. Add the potatoes and sauté them for about 5
minutes; then add the onions, bell pepper and chile pequin and sauté about 2 minutes more. Add the tomatoes and the chicken
stock. Bring the liquid to a boil, then reduce the heat and simmer, uncovered, until the vegetables are tender, about 25 minutes.
Transfer the contents of the pan to a processor and purée them. Return the purée to the saucepan and add the half-and-half,
salt, pepper, and the remaining butter. Stir the soup over moderate heat, just until the butter melts and the soup is hot. Sieve the
soup and serve it in heated bowls, garnished with sprigs of fresh dill.
From: MODERN SOUTHWEST CUISINE by John Rivera Sedlar, © 1986, used with permission of Ten Speed Press.
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