For the current edition of Tackling Bittman! I chose a recipe which has been on my to-do list since Kim from Stirring the Pot posted it for I *heart* Cooking Clubs about nine months ago. The chile bisque is ideal winter food as it will give you warmth from the soup, heat from the chiles and it's also quite filling due to the generous dose of cream. Any leftovers make for a great pasta sauce. Actually, I might make the next batch with the intention of using it on pasta in the first place.
The "Tackling Bittman!" blog hop is hosted by Sue from Couscous & Consciousness, Alex from A Moderate Life, Christy from Frugality and Crunchiness with Christy, Dr Laura from Who is Laura?, Chaya from My Sweet and Savoury and Pam from Sidewalk Shoes.
The January edition of Tackling Bittman! is guest-hosted by girlichef.
Adapted from How to Cook Everything Vegetarian by Mark Bittman
2 or 3 chipotle chiles in adobo, coarsly sliced
2 Tbsp olive oil
1 Tbsp garlic, minced
1/4 cup medium- or long-grain rice
salt and pepper
1 quart vegetable stock or water
2 bay leaves
1 cup cream
Heat the oil in a skillet. Add the garlic and cook for about a minute. Add the chipotle chiles and the rice, stirring constantly until the rice is evenly coated with oil. Add the stock, bay leaves and salt and pepper. Bring to a boil and simmer on low heat for about 20 minutes until the rice is very tender. Remove from the heat. Carefully purée the soup with an immersion blender. Add the cream and reheat the soup until almost boiling. Adjust the taste with salt and pepper and the consistency of the soup with stock or water if necessary.