MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlic And Pasilla Chile Soup
Categories: Mexican, Soups
Yield: 1 Batch

3 lg Dried pasilla chiles
1 qt Hot water
3 tb Olive oil
1 md Onion; coarsely chopped
1 Garlic head; peeled and
-coarsely chopped
1 lg Tomato; cut into 1" dice
1/2 ts Dried oregano; preferably
-Mexican
Salt
1 c Country bread or baguette;
-diced (1/2")
1/4 c Crème fraîche or sour
-cream
1 Hass avocado; diced (1/2")
1/4 c Cilantro leaves

Jacques Pépin's best friend, Jean-Claude Szurdak, came up with this
version of a favorite local dish. The soup can be made with anchos or
even guajill...

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

Preheat the oven to 400°F. In a large saucepan, heat 2 tb of the
oil. Add the onion and garlic and cook over moderate heat until
softened, about 5 minutes. Add the chopped chiles 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 tb 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 crème fraîche, avocado, cilantro leaves
and croutons and serve.

Recipe by Jean-Claude Szurdak

Recipe FROM: <https://www.foodandwine.com/recipes/
garlic-and-pasilla-chile-soup>

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