Ingredients for White Bean Soup with Chilli Paste

• 2 dried ancho chillies,* stemmed, seeded

• 1 dried chilli de rbol,* stemmed, seeded

• 350ml di acqua

• 1 cucchiaio di zucchero di canna scuro

• 45ml di olio vegetale

• 475ml dried Great Northern beans

• 2 cucchiai (1/4 panetto) di burro

• 2 celery stalks, finely chopped

• 1 large carrot, finely chopped

• 1 cipolla bianca grande, finemente tritata

• 1 spicchio d'aglio grande, tritato

• 1925ml (or more) water

• 2 1/2 teaspoons ground cumin

• 2 cucchiaini di coriandolo macinato

• 1/2 cup whipping cream

Place chillies in bowl; add enough water to cover. Let stand at room temperature overnight. Drain. Boil 350ml water, sugar, and chillies 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.

Place beans in large pot. Add enough water to cover by 4 inches. Let soak overnight.

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 1925ml 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 60ml fuls 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.

Rewarm soup. Divide among bowls. Drizzle with chilli paste. Swirl paste into soup; serve.

*Sold at many supermarkets and at specialty foods stores and Latin markets.

Avvertenza

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