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Mexican, Soups and Stews | |
| 3 large dried pasilla chiles 1 quart hot water 3 tablespoons olive oil 1 medium onion, coarsely chopped 1 head garlic, cloves peeled and coarsely chopped 1 large tomato, cut into 1-inch dice 1/2 teaspoon dried oregano, preferably Mexican Salt 1 cup 1/2-inch dice of country bread or baguette 1/4 cup cr�me fra�che or sour cream 1 Hass avocado, cut into 1/2-inch dice 1/4 cup cilantro leaves | |
| 1 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. 2 Preheat the oven to 400�. 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 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. 3 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. 4 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 cr�me fra�che, avocado, cilantro leaves and croutons and serve. | |
Unrated | |
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