Pepper-And-Tomato Soup

2 sm Ancho chiles; -=OR=-

1 ts Ground red chile (or more)

3 tb Olive or sunflower seed oil

2 md Red onions; thinly sliced

2 Bay leaves

1/8 ts Ground cloves

1/4 ts Ground coriander

5 Parsley sprigs; chopped

4 Garlic cloves

- peeled & coarsely chopped Salt 1 lb Red peppers or pimientos

- thinly sliced 1/2 lb Chopped savoy; -=OR=-

-Smooth-Skinned Cabbage 6 c Water or stock

1 lb Very ripe tomatoes; peeled,

-seeded and chopped -(juice reserved) Creme fraiche Chopped cilantro - 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.