Deseed and devein 4g ancho chile; dry-roast on a smoking-hot skillet until fragrant, 2–3 minutes.
Soak roasted ancho in 500ml hot water for 10 minutes; blend until smooth with 60g garlic and 150g onion.
Heat 4000ml water in a large pot; add 1000g celery, 120g carrot, 30g cumin, 3g bay leaf, and 15g black pepper.
Sesli anlatım, porsiyon ayarı ve daha fazlası
