The Challenge: Create an original recipe using at least one of six types of chili peppers provided by Marxfoods. The only other stipulation is that the dish must be something typically eaten with a spoon.
The Peppers: The six types of dried Chilies included in my mystery box were Cascabel, Tepin, Thai, Smoked Serrano and Puya.
Step One: Sample the peppers. Yes, I tried every one and I'm glad I did because they were all so very different in taste and in heat level.
Step Two: Coming up with an idea. After only a small sample the Smoked Serrano had me hooked. I knew that was the chili I was going to focus on. The smell reminded me of bacon so my initial thought was breakfast...I was leaning toward oatmeal. After much trial and error and some negative feedback from friends I decided to go with something more traditional.
Step Three: The creation: Creamy Carrot & Cannellini Bean Soup with Smoked Serrano Chili Oil Drizzle
Creamy Carrot & Cannellini Bean Soup with Smoked Serrano Chili Oil Drizzle
1 Tbs olive oil
2 garlic cloves, minced
4 carrots, diced
2 Tbs fresh Rosemary, minced
1 Tbs fresh Oregano, minced
2 Tbs tomato paste
4 cups chicken stock
3 cans cannellini beans, rinsed and drained
Add oil to skillet and saute garlic until golden. Add carrots and herbs and cook until soft. When almost soft make a well in center of pan and add tomato paste. Cook a few minutes until it turns a deep red color then mix with carrots and continue cooking.
In a large pot over medium heat add 3 cans of cannellini beans and your chicken stock reserving about a 1/4 cup. Add cooked carrots and herbs to this pot. Take your reserved stock and deglaze the carrot pan. When finished add this liquid to the soup pot. Bring everything to a boil and let it simmer for about 10-12 minutes.
Using an immersion blender mix soup until creamy right in the pot. Add salt and pepper to taste. Spoon into bowls, drizzle with Smoked Serrano Chili Oil (see below) and serve immediately.
Smoked Serrano Chili Oil
1/4 cup olive oil
3-4 Dried Smoked Serrano Chilies
Cut chilies into a few large pieces place in oil over low heat. Continue to cook until oil becomes fragrant about 15 minutes. Remove from heat and use.