Creamy Habanero & Tomato Soup
哈瓦那是辣椒，辣椒素的含量会让你的嘴巴刺痛，你的手变成了有毒的香料传送带，and your eyes buzz with pain and tears.
所以，I added it to my soup.
在最近的项目启动时，我很快就会告诉你，a brave chef added a timid portion of minced habanero to a creamy,smoky tomato sauce that coated some墨西哥肉丸.In spite of its not inconsequential heat,I wanted to drink this sauce.所以，我决定做这种乳脂，smoky,spicy tomato concoction drinkable–that is,make it into soup.
In the past,我把波布兰诺剁碎了，jaleñpeos,and serranos.No big deal.但是周末，为了这个梦想，我接上了哈巴内罗。
Tomato soup对于不情愿的厨师来说，这是一个很棒的入门食谱。Canned tomatoes,herbs and garlic and onion,and some time on the stove create a homemade dish with no side of stress.我想我可以用一些新口味和同样简单的方法来调整这个配方，I went to work on my hot pepper.
I donned my glasses and my hot pink dish-washing gloves and approached the tiny yellow pepper that packs this giant heat.我切入它，expecting an eruption of spice particles to travel through the air and,至少，让我打喷嚏像个疯女人。
但什么也没发生。紧张的，I discarded the seeds and minced only about a third of the pepper–a decision I would have to reconsider later in the cooking process when I tasted the soup and it was不够辣.Of course the pepper adds more than spice.哈巴内罗的黄色果肉有水果的味道，番茄的味道很好。Anyway,在我对胡椒的恐惧有了理智之后——眼睛是安全的，hands clean–I followed a pretty proven protocol for tomato-soup making,除了在阿多波增加了一点墨西哥胡椒粉，which adds a balancing smokiness to the soup.喝啤酒，in case you turn out not to be as fearless as I.
Creamy Habanero and Tomato Soup
Serves 2 to 3
这汤——墨西哥风味——配切达干酪或杰克或avocado quesadillasserved beside it,instead of tomato soup's traditional grilled cheese accompaniment.
我一直把Chipotle放在阿多波的周围，用一点点。一旦你打开罐子，把它转移到一个玻璃或塑料容器里，然后存放在冰箱里。This will keep for months.
When you cut the habanero,我建议戴手套。Otherwise the capsaicin will really stick to your hands and spice up whatever you touch…
3 tablespoons safflower oil (or olive oil)
1/2的哈比尼奥辣椒，seeds discarded unless you're a masochist,minced
2 teaspoons adobo from a can of chipotle in adobo sauce (fine to use a little chopped up chile too)
1/2 teaspoon salt
1 28-ounce can whole tomatoes
1 1/2 teaspoons light brown sugar
Pour the oil into a lidded heavy-bottomed stockpot orDutch oven过热。Cook the onion and habanero until the onion is translucent,stirring often,about 10 minutes.加入番茄酱，搅拌，煮1分钟。Add the salt,阿多波tomatoes,水，还有糖。Break up the whole tomatoes slightly with your cooking spoon.
烧开。然后把汤盖上，把火放低，让液体沸腾。Cook for 30 minutes.
30分钟后，remove from the heat and cool slightly.Purée,using an immersion blender or carefully transferring the contents of the pot to a blender.搅拌至光滑。Pour in the cream and stir.尝一尝盐的味道——你可能会想多吃一点，让味道更浓郁。Return the soup to medium-low heat and reheat the soup til hot.Serve with warmed tortillas or simple quesadillas.