GREEN PEPPER-AND-TOMATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetarian
Madison

Amount Measure Ingredient — Preparation Method
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2 lg Garlic cloves — peeled
1 teaspoon Salt
1 tablespoon Chopped basil
2 tablespoon Chopped parsley
1/4 teaspoon Dried thyme
2 teaspoon Sweet paprika
1 tablespoon Tomato paste
2 tablespoon Fruity olive oil
2 Bay leaves
1 lg Onion — cut in 6ths
-and sliced thinly crosswise
1 pinch Saffron threads (generous)
2 pound Ripe tomatoes; peeled
– seeded and chopped
– juice reserved
2 md Green bell peppers
– chopped into small squares
6 cup Water
1/3 cup White rice
Freshly ground pepper
Chopped basil — for garnish
-=OR=- Chopped Parsley
Fresh grated Parmesan cheese

POUND THE GARLIC in a mortar with 1 teaspoon salt. Pound garlic until is has
broken down to a paste, then gradually work in the basil, parsley, thyme,
paprika and tomato paste. Warm the oil in a soup pot, add the garlic-herb paste
and mix together. As soon as the oil is hot, add the bay leaves and the onion.
Sprinkle the saffron directly over the onion, stir everything together and cook
for 10 minutes or until the onion has softened. Add the pepper, tomatoes, their
juice and the water to the pot.
Bring to a boil then immediately lower the heat and cook for 25 minutes at a
simmer. While the soup is cooking, bring 1 1/2 cups of water to a boil; add a
dash to salt and the rice. Boil until the rice is tender, about 12-to-15
minutes, then drain. Stir the rice into the finished soup, season with pepper.
Serve the soup garnished with the fresh herbs and cheese.
DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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