Subj : St. Claude 10
To   : All
From : Dave Drum
Date : Sun Feb 14 2021 11:50:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jean-Claude Szurdak's Garlic & Pasilla Soup
 Categories: Chilies, Vegetables, Herbs, Breads, Fruits
      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 oregano
           Salt
      1 c  1/2" cubes country bread or
           - baguette
    1/4 c  Crème fraîche 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
  submerged. Let soak until softened, about 20 minutes.
  Strain and reserve the soaking liquid. Stem, seed and
  coarsely chop the chilies.
  
  Set the oven @ 400ºF/205ºC.
  
  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 crème fraîche, avocado, cilantro leaves and
  croutons and serve.
  
  Yield - Serves: 4
  
  RECIPE FROM: https://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Training a child is more or less a matter of potty luck.
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