Alubia Blanca & Potato Soup with Ancho Chilli Salsa
This soup is velvety and mild: the salsa has very little heat but is loaded with flavour. A perfect complement to the beans and potatoes.
Like many good dishes, this was born of leftovers. Some beans, some potatoes and some salsa. Voila! A soup that’s perfect for weeknights, or as a starter on special occasions.
Serves 4 to 6 as a soup course
150g cooked Alubia Blanca beans
500g cups cooked potatoes (about 3 medium potatoes), cubed
500ml broth (made from leftover bean broth, potato cooking water or a combination)
3 tablespoons Ancho Chile Salsa (see below)
2 tablespoons sour cream
1 teaspoon fresh marjoram (or parsley)
Salt to taste
In a large saucepan, add the beans, potatoes and cooking liquid. Blend with a stick blender (or in batches with a worktop blender), then gently heat on medium-low heat for about 10 minutes. When the soup is hot, add the salsa, sour cream and herbs. Add salt and check seasonings.
Serve immediately. Garnish with more herbs, if you like.
Ancho Chilli Salsa
10 ancho chillies, wiped clean, seeds and veins removed, seeds reserved
Large can whole peeled tomatoes, drained
3 garlic cloves, roughly chopped
½ teaspoon salt
About 150ml water
Toast the chillies over medium heat in a dry pan, turning constantly so that they don’t burn. Remove from heat. Toast the seeds to a deep golden brown, turning constantly or they will burn.
Blend all ingredients together for a minute or two in a blender, adding a little more water if necessary; the sauce should have a loose consistency, but will thicken as it stands.