Category: Soup

Number of Servings: 12

Ingredients

Soup Base:
4 red bell peppers, stemmed and seeded
12 red jalapeño chiles, stemmed and seeded
2 medium yellow onions, peeled
2 carrots, trimmed and peeled
12 each garlic cloves, peeled
40 ripe tomatoes, stemmed and halved
2 bunches cilantro, stemmed, reserving 3/4 cup for garnish
1/4 cup olive oil
4 quarts rich chicken stock
2 limes
Sea salt to taste
2 tablespoons pure maple syrup

Gruyère Croutons:
2 9" round loaves rustic country style bread
4 garlic cloves, peeled
2 tablespoons oregano, toasted
4 ounces olive oil
8 ounces (1/2 cup) melted butter
1 pound (approx. 4 cups) Wisconsin Gruyère Cheese, grated

Cooking Directions:

Soup Base:
Preheat oven to 375°F.

Roughly chop the red bell peppers, red jalapeños, onions, carrots and garlic.
Combine with tomatoes and cilantro leaves.
Coat mixture with olive oil and roast until caramelized and tender, about 20 minutes. Cool.
Puree vegetables on high speed in a food processor. Add puree to chicken stock and simmer for 1/2 hour.
Season with juice of 2 limes, salt and maple syrup.
Croutons:
Preheat oven to 250°F.
Cut bread into l" x 1" squares.
Finely mince garlic and toasted oregano.

Recipe by Chef Ben Berryhill

Wine Recommendation

Gallo of Sonoma Zinfandel