Red pepper soup

Mediterranean Cookbook

2 chicken thigh cutlets
3 liters (12 cups) water
1 onion, chopped
1 carrot, chopped
4 black peppercorns
1 bay leaf
4 red peppers
1 small chicken stock cube, crumbled
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh marjoram
2 teaspoons sugar
1 teaspoon cracked black peppercorns

Combine chicken, water, onion, carrot, peppercorns and bay leaf in pan.
Bring to boil, simmer, partially covered, 30 minutes. Remove chicken,
strain stock into bowl, discard vegetable mixture. Return chicken to
stock, cool, cover, refrigerate several hours or overnight.
Quarter peppers, remove seeds and membranes. Grill peppers, skin side
up, until skin blisters and blackens. Peel skin, cut peppers into thin
strips.
Skim fat from stock, remove chicken from stock, remove skin and meat
from bones, discard skin and bones; cut meat into fine slices.
Heat stock in pan, add peppers and stock cube, bring to boil, simmer,
uncovered, 10 minutes.
Just before serving, stir in herbs, sugar and peppercorns. Remove and
discard bay leaf.

Serves 6.
Soup can be prepared a day ahead.
Storage: Covered, in refrigerator.
Freeze: Stock suitable.
Microwave: Suitable.


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