White Bean soup with chile paste

By patticakes

The beans and chiles need to soak overnight, so start this the day before.
8 First-Course Servings
Recipe by Dennis Leary of Canteen in San Francisco, CA

Ingredients

• CHILE PASTE
• 2 dried ancho chiles*, stemmed, seeded
• 1 dried chile de árbol, 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

Details

Adapted from bonappetit.com

Preparation

Step 1

FOR CHILE PASTE:
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:
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 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.
Rewarm soup. Divide among bowls. Drizzle with chile paste. Swirl paste into soup; serve.