*  Exported from  MasterCook  *
 
                        GREEN PEPPER-AND-TOMATO SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
                 Madison
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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