[Roasted red pepper soup w/green chiles & smoked tempeh/tofu]

[Guest guest]

This is my vegetarian version of a Janet Hazen soup. It's definitely a

company or Sunday dish, and it can be made vegan. She used chicken

or turkey whereas I use smoky-flavored tempeh or charcoal-grilled tofu, but

I suspect you could use mock-chicken strips (not the breaded patties, of

course) or Turkee, plus a few drops of chipotle sauce. She made it hot;

I like it chilled.

 

_/Roasted Red Pepper Soup w/Green Chiles & Smoked Tempeh/Tofu/Mock Chicken/

_

Says Hazen: " Sweet, mild red bell peppers combined with fiery dried chiles

form the base of this beautiful red soup. The smoky taste of both the roasted

peppers and the [tempeh, tofu or mock chicken] make for a flavorful and unusual

dish. "

 

It is very hot by most American standards. If you prefer a milder or hotter

soup,

tinker with the amount of cayenne or add a minced habanero to each bowl.

Personally, this is one type of soup I don't want too fiery.

 

1 large onion -- coarsely chopped

3 cloves garlic -- minced

3 Tablespoons ground cayenne, or to taste

1 1/2 Tablespoons ground coriander

1 teaspoon ground cloves [see below]

1 teaspoon ground mace [see below]

1 teaspoon ground cumin

3 Tablespoons olive oil

3 Tablespoons unsalted butter

2 quarts vegetable stock

4 large roasted red bell peppers -- peeled, seeded, coarsely chopped

3 roasted California green chiles -- seeded & sliced in thin strips

1 cup smoked tempeh, grilled tofu or mock chicken, diced ab't 1/2 "

Salt and pepper -- to taste

1/2 cup creme fraiche, sour cream, whole-milk yogurt or Soygurt

OPTIONAL: 1/2 c. cream, half-and-half or Silk for the soup

 

[For the cloves and mace in this, I like to substitute 2 tsp.five-spice powder

plus 1/4 to 1/2 tsp. mace. The mild note of anise from the five-spice is

lovely.

I'd leave in the coriander seed, though.]

 

In a large soup pot, cook the onion, garlic, and spices in the olive oil and

butter

over moderate heat for 10 minutes, stirring frequently. Add the stock and red

peppers and bring to a boil over high heat. Boil for 5 minutes, stirring

frequently.

Reduce the heat to moderate and cook for 15 minutes.

 

Cool till safe to blenderize. temperature. Purée in a blender until smooth.

Strain through a fine sieve [or not], and return it to the saucepan.

 

Bring the soup to a boil over high heat. Cook for 15 minutes over high heat,

stirring frequently. Add all but a few strips of the roasted green chiles and

the soyfood you've chosen. Reduce heat to moderate and cook for 15 minutes.

Season the soup with salt and pepper, stir in cream/milk/Silk if using, and

serve with a drizzle/dab of creme fraiche, sour cream or Soygurt and the

chopped bits of the remaining green chiles.

 

Serve warm tortillas or tortilla chips and a green salad and/or some melon

alongside.

 

Source:

My version of a chicken soup in/ Hot!/, c. 1996 by Janet Hazen

 

Rain

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