Instructions: This slow-cooking red pepper soup is based on a Catalan soup called majorquina. This spicier version includes ground or pureed ancho chili.

Because tasty, juicy tomatoes are so important in this soup, its best to wait until they are in season. The red bell peppers will also be cheaper at that time.

Remove the stems, seeds and veins from the chilies. Tear the flesh into a few large pieces. Cover them with water, bring to a boil and simmer for 20 min., them puree in a blender.

=09Slowly warm the olive oil in a soup pot with the mixed herbes, bay leaves, and cloves until they are aromatic. Add the garlic, cook about a minute (dont brown) then stir in onions, leek, peppers and salt. Stir well to coat the vegetable with the oil. Cover pot and leave on a flame-tamer over very low heat.

=09Check the pot after 5 min. and give a stir. If the vegetables are sticking at all, add 1/2 water and continue cooking another 5 to 10 min.

Add the tomatoes, 4 tablespoons of the chili puree and 6 cups of water.

Bring to a boil, then lower the heat to a slow simmer. Add the cabbage and paprika, cover and cook very slowly for 40 min.

=09Let the soup cool briefly, then puree it for a minute or longer so that it is fully blended or it will separate in the bowls. Return the soup to the pot and season to taste with salt and more chili if desired. Serve the soup with a fresh garnish of chopped parsley, marjoram or thyme leaves.

Serves 4-6

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