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Also known as 'chile pequeño', the péquin chile is oval shaped and about 1/2-inch long. If you can find it, it will give the soup a smoky and semi-sweet flavor that it's sure to delight all.

Red Tomato and Red Chile Soup

7 tablespoons unsalted butter, divided use
2 potatoes, peeled and diced 1/4-inch thick
2 peeled onions, coarsely chopped
1 red bell pepper, seeded and chopped
1/2 teaspoon dried péquin chile or similar
12 tomatoes, seeded and chopped
1 cup chicken stock
2 cups half-and-half
1 teaspoon salt
1 teaspoon white pepper
6 dill sprigs

1. In a medium saucepan melt 4 tablespoons butter over moderate-to-high heat. Add potatoes and sauté them for about 5 minutes; then add the onions, bell pepper and Chile pequin and sauté about 2 minutes more. Add tomatoes and chicken stock. Bring liquid to a boil, then reduce the heat and simmer, uncovered, until the vegetables are tender, about 25 minutes.
2. Transfer to a processor and purée them. Return the purée to the saucepan and add the half-and-half, salt, pepper and remaining butter. Stir the soup over moderate heat, just until the butter melts and the soup is hot.
3. Sieve the soup and serve it in heated bowls, garnished with sprigs of fresh dill.

Makes 5 servings.