Christine wrote:

>> If the soup were simmered for an hour or so (or if the chile had been
>> frozen), the chile's cell walls might break down to the point where some
>> flavor and heat could leach out, but I don't see any way that could
>> happen as the recipe is written.
>
> Have you tried it?

Have I tried putting undamaged chiles into soups? Yes.[1] Have I tried this
particular recipe? No. Why should I believe that there's something magical
about this recipe which will cause the chiles to behave differently than
they do in similar recipes?

If you want the Scotch Bonnet flavor, you have to cut the Scotch Bonnet
open. If you want to minimize the capsaicin while retaining the flowery
flavor of the chile, you remove the seeds and the membrane. That's pretty
elementary knowledge about cooking with chiles.

Bob
[1] Putting unbroken habaneros into soup for a diner to "find" can be a
pretty dramatic practical joke. Just make sure you've got some kind of
cooling drink available for the victim, so that the torture doesn't last
unreasonably long. Sweet lassi is one of the most effective drinks for that.