Categories: Soups/stews, Vegetarian 
      Yield: 6 servings 
  
      2 sm Ancho chiles; -=OR=-                1 lb Red peppers or pimientos 
      1 ts Ground red chile (or more)               - thinly sliced 
      3 tb Olive or sunflower seed oil       1/2 lb Chopped savoy; -=OR=- 
      2 md Red onions; thinly sliced                -Smooth-Skinned Cabbage 
      2    Bay leaves                          6 c  Water or stock 
    1/8 ts Ground cloves                       1 lb Very ripe tomatoes; peeled, 
    1/4 ts Ground coriander                         -seeded and chopped 
      5    Parsley sprigs; chopped                  -(juice reserved) 
      4    Garlic cloves                            Creme fraiche 
           - peeled & coarsely chopped              Chopped cilantro 
           Salt                                     - for garnish 
  
  REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into 
  few large pieces, cover with 1 cup water in small saucepan and bring to 
  boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add 
  onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium 
  heat several minutes until onions have begun to soften, then add salt, 
  peppers and cabbage. Stir to combine and coat vegetables with oil. Add 1/2 
  cup water or stock, cover pan and cook over low heat 10 minutes. When 
  vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons 
  chile powder. Add tomatoes, their juice and remaining water or stock. Bring 
  to boil, then reduce heat, cover and simmer very slowly 30 minutes. When 
  finished cooking, remove bay leaves and puree soup until completely 
  blended. Return it to pan and season with salt, if needed. Add more chile 
  if desired. Serve soup with swirl of creme fraiche and sprinkling of 
  chopped cilantro. 
   
  Deborah Madison, "Prodigy Guest Chefs Cookbook"