• 8/5 Chile Pepper Day - 5

    From Dave Drum@1:3634/12 to All on Sun Aug 4 15:49:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Garlic & Pasilla Chile Soup
    Categories: Chilies, Vegetables, Herbs, Breads, Dairy
    Yield: 4 Servings

    3 lg Dried pasilla chilies
    1 qt Hot water
    3 tb Olive oil
    1 md Onion; coarse chopped
    1 Head garlic; cloves peeled
    - coarse chopped
    1 lg Tomato; in 1" dice
    1/2 ts Dried Mexican oregano
    Salt
    1 c 1/2" diced country bread or
    - baguette
    1/4 c Creme fraiche or sour cream
    1 Hass avocado; in 1/2" dice
    1/4 c Cilantro leaves

    In a large bowl, cover the chilies with the hot water;
    set a small plate over the chilies to keep them under
    surface. Let soak until softened, about 20 minutes.
    Strain and reserve the soaking liquid. Stem, seed and
    coarsely chop the chilies.

    Set the oven @ 400°F/205°C.

    In a large saucepan, heat 2 tablespoons of the oil. Add
    the onion and garlic and cook over moderate heat until
    softened, about 5 minutes. Add the chopped chilies and
    cook, stirring, for 1 minute. Add the tomato, oregano, a
    pinch of salt and the strained chile soaking liquid and
    bring to a boil. Cover the soup and simmer gently over
    low heat for 20 minutes.

    Meanwhile, in a cake pan, toss the diced baguette with
    the remaining 1 tablespoon of olive oil and spread in an
    even layer. Bake until golden brown, about 8 minutes.

    Working in batches, puree the soup in a blender. Return
    the soup to the saucepan, bring to a simmer and season
    with salt. Ladle the soup into bowls. Top with the creme
    fraiche, avocado, cilantro leaves and croutons and
    serve.

    Jean-Claude Szurdak | July 2006

    RECIPE FROM: https://www.foodandwine.com

    Uncle Dirty Dave's Kitchen

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