White Bean Soup with Chile Paste
A rich and creamy white bean soup featuring homemade chile paste made from ancho and árbol chiles, combined with Great Northern beans and aromatic vegetables. The soup is finished with whipping cream and swirled with spicy chile paste for a warming, complex flavor.
Ingredients
- •2 whole dried ancho chiles
- •1 whole dried chile de arbol
- •1½ cups water
- •1 tablespoon dark brown sugar
- •3 tablespoons vegetable oil
- •2 cups dried Great Northern beans
- •2 tablespoons butter
- •2 stalks celery
- •1 large carrot
- •1 large white onion
- •1 clove garlic
- •8 cups water
- •2½ teaspoons ground cumin
- •2 teaspoons ground coriander
- •½ cup whipping cream
Cooking Instructions
- 1.
Place chiles in bowl; add enough water to cover. Let stand at room temperature overnight. Drain. Boil 1 1/2 cups water, sugar, and chiles in small saucepan until 2 tablespoons liquid remain, about 15 minutes. Transfer to processor; puree until smooth. With machine running, gradually add oil. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill.
15 min
- 2.
Place beans in large pot. Add enough water to cover by 4 inches. Let soak overnight.
720 min
- 3.
Drain beans. Melt butter in same pot over medium-high heat. Add celery, carrot, onion, and garlic; cook until soft, stirring often, about 15 minutes. Add beans and 8 cups water. Bring to boil, reduce heat to low, and cook until beans are soft, stirring occasionally, about 1 1/2 hours. Stir in cumin and coriander; cool. Working in batches, puree soup in blender, adding water by 1/4 cupfuls if too thick. Return to same pot. Stir in cream. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
105 min
- 4.
Rewarm soup. Divide among bowls. Drizzle with chile paste. Swirl paste into soup; serve.
10 min
- 5.
*Sold at many supermarkets and at specialty foods stores and Latin markets.