Dinner Tonight: Dark Chile Shrimp Soup With Epazote Recipe

• 2 tablespoons olive oil
• 4 dried pasilla chiles, stems and seed removed, cut into 1-inch strips
• 6 cloves garlic, peeled and cut in half
• 1 ounce dried shrimp
• 2 quarts chicken broth
• Salt and pepper
• 1 pound red potatoes (about 4), cut into 1/4-inch chunks
• 4 carrots, peeled and cut into 1/4-inch chunks
• 2 sprigs of epazote
• 1 pound shrimp (medium-small), peeled and deveined
• 2 limes, cut into wedges

1. Pour the olive oil into a large pot over medium heat. Add the chiles and the garlic. Cook, stirring often, until they are very fragrant, about one minute.
2. Add the dried shrimp along with 1 quart of the stock. Reduce heat to medium-low, cover, and cook for 30 minutes.
3. Carefully pour mixture into a blender and process until smooth. Be careful. Blend in batches. Pour the soup back in the pot through a strainer, to remove all the bits of hard chile skin.
4. Pour in the other quart of chicken stock. Dump in the potatoes, carrots, and the epazote. Season the stock with salt and pepper to taste. Bring the mixture back to a simmer, cover, and cook for 30 minutes.
5. Add the shrimp, turn off the heat, and wait for one minute. Fish out the sprigs of epazote and discard. Ladle some of the soup into a bowl, season with salt, and squeeze in some fresh lime juice.

olive oil, chiles, garlic, shrimp, chicken broth, salt, red potatoes, carrots, epazote, shrimp

Taken from www.seriouseats.com/recipes/2009/08/dark-chile-shrimp-soup-with-epazote-recipe.html (may not work)