Sweet Pepper Consommé

This vegetarian consommé can be substituted for vegetable stock in any recipe. The flavor of peppers dominates this powerful, spiced up broth. It is an elegant example of a first course soup that can precede any entree. Read Dave DeWitt's entire spicy spring soup article here.

Ingredients

4 red bell peppers, seeds removed, quartered
4 green bell peppers, seeds removed, quartered
2 green New Mexico chiles, seeds removed, quartered
6 large ripe tomatoes, quartered
2 large onions, quartered
3 whole bay leaves
1/2 cup chopped Italian parsley
2 whole cloves
3 large cloves garlic
1 1/2 tablespoons salt (or less to taste)
6 quarts boiling water

Instructions

In a large stockpot, combine all ingredients except the water. Pour the boiling water over the ingredients and boil for 10 minutes. Reduce the heat and simmer, covered, for 1 1/2 hours.

Remove from the heat and cool. Strain through a fine sieve lined with cheesecloth.