Red Tomato and Red Chile Soup
Also known as 'chile pequeño', the péquin chile is oval shaped and about 1/2-inch long. If you can find it, it will give the soup both a smoky and semisweet flavor that it's sure to delight all.
7 tablespoons unsalted butter - divided use
2 potatoes, peeled and diced 1/4-inch thick
2 peeled onions, coarsely chopped
1 red bell pepper, seeded and chopped
1/2 teaspoon dried péquin chile or similar
12 tomatoes, seeded and chopped
1 cup chicken stock
2 cups half-and-half (light cream)
1 teaspoon salt
1 teaspoon white pepper
6 dill sprigs
- In a medium saucepan melt 4 tablespoons butter over moderate-to-high heat. Add potatoes and sauté them for about 5 minutes; then add the onions, bell pepper and Chile pequin and sauté about 2 minutes more. Add tomatoes and chicken stock. Bring liquid to a boil, then reduce the heat and simmer, uncovered, until the vegetables are tender, about 25 minutes.
- Transfer to a processor and purée them. Return the purée to the saucepan and add the half-and-half, salt, pepper and remaining butter. Stir the soup over moderate heat, just until the butter melts and the soup is hot.
- Sieve the soup and serve it in heated bowls, garnished with sprigs of fresh dill.
Makes 5 servings.