Recipe: Chipotle-Tomato Bisque (Not Sweet Tomatoes)

CHIPOTLE-TOMATO BISQUE
Source: Elaine DiRico, Central Market
Makes 16 servings

1/4 cup olive oil
5 celery stalks, chopped
1/2 cup chopped shallot
1 bunch scallions, chopped (green and white parts)
1/2 teaspoon garlic, chopped
2 cans (28-ounce each) tomatoes (good quality such s Muir Glen)
1 quart vegetable broth
1/2 bottle dry white wine (optional)
1 cup heavy cream
2 tablespoons lime juice
1 to 2 tablespoons chipotle sauce (to taste)
1 1/2 teaspoons Mexican oregano
2 bay leaves

Heat the oil in a heavy-bottomed pot over medium-high heat. Add the celery, shallots, scallions and garlic and cook, stirring occasionally until the vegetables begin to caramelize, about 10 minutes.

Add remaining ingredients, tasting as you add the chipotle sauce, bring to a boil and then drop the heat to low and simmer for 35 to 40 minutes.

Remove the bay leaves and puree, either in a food processor or with an immersible blender, until smooth. Salt and pepper to taste.