Red Tomato and Red Chile Soup

Red Tomato and Red Chile Soup
 
7 Tbsp. unsalted butter
2 medium-size russet potatoes, peeled and diced 1/4 inch
2 medium onions, coarsely chopped
1 red bell pepper, stemmed, seeded and coarsely chopped
1/2 tsp. chile pequin (available in Latin markets)
1 dozen medium-size ripe tomatoes, coarsely chopped
1 cup Chicken Stock
2 cups half-and-half
1 tsp. salt
1 tsp. white pepper
6 small sprigs fresh dill, for garnish

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

Serves 6