Sweet Potato And Ancho Bisque with Red Pepper Cream

To Soup: Rinse ancho chilies and pull off stems; shake out seeds. Put chilies into a small bowl and cover with hot water (just below the boiling point). Soak until softened, about 20 minutes. Then drain and rinse briefly. Coarsely chop and set aside.

Meanwhile, heat oil in a Dutch oven over medium-low heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, until tender, about 10 minutes.

Stir in broth, sweet and baking potatoes, ancho chilies, salt and pepper. Increase heat to high and bring to a boil. Reduce heat, cover and simmer until potatoes are very tender, about 20 minutes.

For Red Pepper Cream: Puree bell pepper in a blender. Add sour cream and blend to mix (Add a couple teaspoons water if needed to loosen just a bit). Season to taste with salt and pepper. Refrigerate until ready to serve.

When potatoes are tender, puree soup in several batches with a blender or food processor until smooth, adding some of the milk to each batch. Cool, cover and refrigerate.

Reheat soup over medium-low heat, stirring often. Don't let soup come to a boil. Add a dollop of the red pepper cream and serve.