Name: White Bean Soup with Chile Paste
Yield: Makes 8 first-course servings
Ingredients: 2 dried ancho chiles,* stemmed, seeded; 1 dried chile de rbol,* stemmed, seeded; 1 1/2 cups water; 1 tablespoon dark brown sugar; 3 tablespoons vegetable oil; 2 cups dried Great Northern beans; 2 tablespoons (1/4 stick) butter; 2 celery stalks, finely chopped; 1 large carrot, finely chopped; 1 large white onion, finely chopped; 1 large garlic clove, minced; 8 cups (or more) water; 2 1/2 teaspoons ground cumin; 2 teaspoons ground coriander; 1/2 cup whipping cream

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White Bean Soup with Chile PasteNoel Barnhurst

The beans and the chiles need to soak overnight, so start this the day before.

Recipe information

Yield
Makes 8 first-course servings

Ingredients

Chile paste:

2 dried ancho chiles,* stemmed, seeded

1 dried chile de rbol,* stemmed, seeded

1 1/2 cups water

1 tablespoon dark brown sugar

3 tablespoons vegetable oil

Soup:

2 cups dried Great Northern beans

2 tablespoons (1/4 stick) butter

2 celery stalks, finely chopped

1 large carrot, finely chopped

1 large white onion, finely chopped

1 large garlic clove, minced

8 cups (or more) water

2 1/2 teaspoons ground cumin

2 teaspoons ground coriander

1/2 cup whipping cream

Preparation

For chile paste:
Step 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.
For soup:
Step 2
Place beans in large pot. Add enough water to cover by 4 inches. Let soak overnight.
Step 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.
Step 4
Rewarm soup. Divide among bowls. Drizzle with chile paste. Swirl paste into soup; serve.
Step 5
*Sold at many supermarkets and at specialty foods stores and Latin markets.

TagsSoup Soup/Stew Ancho Chile Chile Vegetable Chile de Árbol White Bean Bean and Legume Starter Dinner Gluten Free Nut Free Vegetarian Make Ahead Food Processor Bon Appétit

Recipe information

Ingredients

Chile paste:

Soup:

Preparation

For chile paste:

Step 1

For soup:

Step 2

Step 3

Step 4

Step 5

Recipe notes