White Bean Soup with Chile Paste

Ingredients

• 2  ancho chili pepper dried stemmed seeded
• 2 tablespoons butter ()
• 1 large carrots finely chopped
• 2  celery stalks finely chopped
• 1  chilies dried stemmed seeded
• 1 tablespoon t brown sugar dark
• 2 cups great northern beans dried
• 1 large garlic clove minced
• 2 teaspoons ground coriander 
• 2.5 teaspoons ground cumin 
• 3 tablespoons vegetable oil 
• 8 cups water ()
• 0.5 cup whipping cream 
• 1 large onion white finely chopped

Equipment

• bowl
• sauce pan
• pot
• blender

Directions

1. Place chiles in bowl; add enough water to cover.
2. Let stand at room temperature overnight.
3. Drain. Boil 1 1/2 cups water, sugar, and chiles in small saucepan until 2 tablespoons liquid remain, about 15 minutes.
4. 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.
5. Place beans in large pot.
6. Add enough water to cover by 4 inches.
7. Let soak overnight.
8. Drain beans. Melt butter in same pot over medium-high heat.
9. Add celery, carrot, onion, and garlic; cook until soft, stirring often, about 15 minutes.
10. 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.
11. Rewarm soup. Divide among bowls.
12. Drizzle with chile paste. Swirl paste into soup; serve.
13. *Sold at many supermarkets and at specialty foods stores and Latin markets.