Grover Soup - (without remorse)

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
3		Garlic cloves - mashed, then
		Lightly chopped
2		Red peppers - chopped
1		Dark red kidney beans - (16 oz) - with juice
1 cup	62g / 2.2oz	Chopped fresh or canned tomatoes
4 cups	948ml	Vegetable stock
1		Tomato paste - (6 oz)
2		Dried ancho chilies - soaked in hot water, (large)
		Seeded, and cut thin strips that can
		Easily fit on a soupspoon
1 teaspoon	5ml	Oregano - crushed
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Garnish
1 cup	146g / 5.1oz	Grated smoked cheese (Cheddar or Edam) - beaten with
1 cup	237ml	Sour cream
		Finely-minced cilantro
		Tortilla chips - (large)

Recipe Instructions

In a large saucepan, saute the onion, garlic, and red pepper in oil until the onion is just beginning to brown.

While vegetables are cooking, puree the kidney beans with their juice and with the tomatoes in a blender until smooth.

When the onions are done, pour in the stock, puree, tomato paste, ancho chilies, oregano, cumin, and black pepper. Stir well, bring to a boil, then reduce heat and simmer, uncovered, for about 45 minutes -- stirring occasionally.

When ready to serve, grate the cheese and beat it into the sour cream. Mince the cilantro. Then ladle soup into flat soup bowls. Spoon the cheese-cream thickly in a cross shape (for Grover's patience) across each bowl -- sprinkle with cilantro -- and stick one tortilla chip in the center. Pass a bowl of tortilla chips separately.

Serve hot to 6 to 8 people who aren't afraid of hot chile peppers! It's good as a light lunch or substantial first course.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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