Sweet and Hot Consomme’

Hans Wressnigg Leave a Comment

Sweet and Hot Consomme'
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The flavor of peppers dominates this powerful, spiced up broth. This recipe can also be used as a vegetarian stock for making other soups and stews. It is an elegant example of a first course soup that can precede any entree.

Ingredients


•    4 red bell peppers, seeds removed, quartered
•    4 green bell peppers, seeds removed, quartered
•    6 large ripe tomatoes, quartered
•    2 large onions, quartered
•    2 large hot New Mexican green chiles, split, seeds and stemsremoved
•    3 whole bay leaves
•    3 large jalapeño chiles, split, seeds and stems removed
•    ½ cup chopped parsley
•    2 whole cloves
•    3 large cloves garlic
•    1 ½ tablespoons salt
•    6 quarts boiling water

Instructions


In a large stockpot, combine all ingredients except the water. Pour the boiling water over the ingredients and boil for 10 minutes. Reduce the heat and simmer, covered, for 1 ½ hours.

Remove from the heat and cool. Strain through a fine sieve. Serve hot or cold.

Servings
10 to 12
Servings
10 to 12
Sweet and Hot Consomme'
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The flavor of peppers dominates this powerful, spiced up broth. This recipe can also be used as a vegetarian stock for making other soups and stews. It is an elegant example of a first course soup that can precede any entree.

Ingredients


•    4 red bell peppers, seeds removed, quartered
•    4 green bell peppers, seeds removed, quartered
•    6 large ripe tomatoes, quartered
•    2 large onions, quartered
•    2 large hot New Mexican green chiles, split, seeds and stemsremoved
•    3 whole bay leaves
•    3 large jalapeño chiles, split, seeds and stems removed
•    ½ cup chopped parsley
•    2 whole cloves
•    3 large cloves garlic
•    1 ½ tablespoons salt
•    6 quarts boiling water

Instructions


In a large stockpot, combine all ingredients except the water. Pour the boiling water over the ingredients and boil for 10 minutes. Reduce the heat and simmer, covered, for 1 ½ hours.

Remove from the heat and cool. Strain through a fine sieve. Serve hot or cold.

Servings
10 to 12
Servings
10 to 12
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