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         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   
       
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