This vegetarian consommé can be substituted for vegetable stock in any recipe. The flavor of peppers dominates this powerful, spiced up broth. It is an elegant example of a first course soup that can precede any entree. Read Dave DeWitt's entire spicy spring soup article here.
4 red bell peppers, seeds removed, quartered
4 green bell peppers, seeds removed, quartered
2 green New Mexico chiles, seeds removed, quartered
6 large ripe tomatoes, quartered
2 large onions, quartered
3 whole bay leaves
1/2 cup chopped Italian parsley
2 whole cloves
3 large cloves garlic
1 1/2 tablespoons salt (or less to taste)
6 quarts boiling water
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 1/2 hours.
Remove from the heat and cool. Strain through a fine sieve lined with cheesecloth.