White Bean Soup with Chile Paste

Directions

1. 1
   Place chiles in bowl; add enough water to cover.
2. 2
   Let stand at room temperature overnight.
3. 3
   Drain.
4. 4
   Boil 1 1/2 cups water, sugar, and chiles in small saucepan until 2 tablespoons liquid remain, about 15 minutes.
5. 5
   Transfer to processor; puree until smooth.
6. 6
   With machine running, gradually add oil.
7. 7
   Season with salt and pepper.
8. 8
   DO AHEAD: Can be made 3 days ahead.
9. 9
   Cover; chill.
10. 10
    Place beans in large pot.
11. 11
    Add enough water to cover by 4 inches.
12. 12
    Let soak overnight.
13. 13
    Drain beans.
14. 14
    Melt butter in same pot over medium-high heat.
15. 15
    Add celery, carrot, onion, and garlic; cook until soft, stirring often, about 15 minutes.
16. 16
    Add beans and 8 cups water.
17. 17
    Bring to boil, reduce heat to low, and cook until beans are soft, stirring occasionally, about 1 1/2 hours.
18. 18
    Stir in cumin and coriander; cool.
19. 19
    Working in batches, puree soup in blender, adding water by 1/4 cupfuls if too thick.
20. 20
    Return to same pot.
21. 21
    Stir in cream.
22. 22
    Season with salt and pepper.
23. 23
    DO AHEAD: Can be made 1 day ahead.
24. 24
    Cover; chill.
25. 25
    Rewarm soup.
26. 26
    Divide among bowls.
27. 27
    Drizzle with chile paste.
28. 28
    Swirl paste into soup; serve.
29. 29
    *Sold at many supermarkets and at specialty foods stores and Latin markets.