Chicken Soup With Chipotle Sauce
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7 cups chicken stock, preferably homemade
2 medium carrots, peeled and cut into 1/4-inch dice
2 celery stalks, trimmed and cut into 1/4-inch dice
1 medium-to-large onion, peeled and cut into 1/4-inch dice
4 to 6 dried chipotles
1/3 cup long-grain rice
Salt and pepper
2 cloves garlic, peeled
2 tablespoons tomato paste
1 teaspoon dried oregano

1. Put stock in a saucepan with carrots, celery, and onion. Bring to
a boil. Soak chipotles in just-boiled water to cover. Reduce heat,
so mixture simmers steadily, and when carrots are just about
tender, add rice, salt, and pepper, and stir. Bring back to boil,
and continue to simmer.

2. Meanwhile, when the chipotles are soft, remove them from the
liquid. Open them up on a cutting board, and with the back of a
knife scrape out all seeds and stems. Combine in a blender with
garlic, tomato paste, oregano and a large pinch of salt. Add
enough chicken stock (you can use the simmering soup) to allow the
blender to puree chilies and other ingredients well.

3. When rice is tender, taste soup, and adjust seasoning. Serve with
small spoons for adding chipotle paste at the table.


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