Subj : 8/5 Chile Pepper Day - 5
To   : All
From : Dave Drum
Date : Sun Aug 04 2024 15:50:00

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
 
MMMMM

.... Adolescence - the time between puberty and adultery.
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