posted by Jennifer A 08-31-100 12:02 PM
Carrot, Tomato and Chipotle Soup with Smoked Salmon and Cilantro Cream
1 cup sour cream
1/2 cup chopped cilantro
8 cups canned low salt chicken broth
12 ounces carrots, peeled cut into 1/2 inch pieces
3 plum tomatoes, quartered
2 large shallots, chopped
2 garlic cloves, peeled
2 teaspoons chopped canned chipotle chilies
1/4 teaspoon saffron threads
1 tablespoon fresh lemon juice
1 tablespoon butter
1 cup very thin rounds unpeeled english hothouse cucumber
1/4 cup rice vinegar
1/4 cup sugar
6 ounces sliced smoked salmon
Blend sour cream and cilantro in processor until smooth. Transfer to bowl. Season with salt and pepper. Cover; chill (can be made 1 day ahead and kept refrigerated.)
Mix broth and next 6 ingredients in large saucepan; bring to boil. Reduce heat; simmer until liquid is reduced to 3 cups, stirring occasionally, about 1 hour 15 minutes. Working in batches, puree soup in blender until smooth. Strain back into pan. Whisk in lemon juice and butter. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.)
Mix cucumber, vinegar and sugar in bowl. Season with salt and pepper. Let stand 30 minutes.
Reheat soup. Mound cucumber salad in center of 4 bowls; top with salmon. Ladle soup around cucumber. Drizzle cilantro cream over soup; serve.