*  Exported from  MasterCook  *
 
                        GREEN PEPPER-AND-TOMATO SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lg           Garlic cloves -- peeled
    1       t            Salt
    1       tb           Chopped basil
    2       tb           Chopped parsley
      1/4   ts           Dried thyme
    2       ts           Sweet paprika
    1       tb           Tomato paste
    2       tb           Fruity olive oil
    2                    Bay leaves
    1       lg           Onion -- cut in 6ths
                         -and sliced thinly crosswise
    1       pn           Saffron threads (generous)
    2       lb           Ripe tomatoes -- peeled,
                         - seeded and chopped,
                         - juice reserved
    2       md           Green bell peppers
                         - chopped into small squares
    6       c            Water
      1/3   c            White rice
                         Freshly ground pepper
                         Chopped basil -- for garnish
                         -ÿÿChopped 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.
  
 
 
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