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

... A great meal is an experience that nourishes more than your body.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

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.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)