Saturday, November 3, 2012

Pasilla Pepper and Kale Soup by Colleen Guenther

Well, since we are on a soup roll, let's keep on truckin'! If I may say so myself, this is the best soup I have ever made. There's really not much to the broth yet it tastes so good and complex. It's really quite crazy. Really. Now get cookin'!

What you Need:

Soup Base:
3 oz. dried pasilla peppers (de-stemmed)
2 large tomato
5 garlic cloves
6 cups vegetable broth (I used the vegetable buillon cubes from Knorr)
1 large white onion
1 bunch of kale de-veined and loosely chopped
1 TBS olive oil

Toppings:
1 handful chopped cilantro chopped
1 avocado sliced
1 lime squeeze
Queso Fresco crumbled

Directions:

First, toast your peppers in a sautee pan on medium (no oil) for a minute or two - Do not burn them. Then, fill up a small pot with water, add the dried peppers and bring to a boil. Once boiling, turn off the heat. Soak them, covered, in the hot water for 30 minutes. While your peppers are soaking, roast 3 garlic cloves (keep 2 of them out) and the tomatos in the oven at 400degrees for 25 minutes.  Right before your peppers and tomatos are done, sautee your onions and your other 2 cloves of garlic in 1 TBS olive oil for about 8 minutes or until your onions are slightly translucent. Then, when your peppers are hydrated and your tomato and garlic are roasted, add them all to a food processor with one cup of the vegetable broth (be sure to de-core your tomato and de-peel your garlic). Once well blended and your onions are sautéed, run the pepper mixture through a fine strainer and strain your mixture into your onions. Squeeze out as much juice as you possibly can. I like to stir a wooden spoon in the strainer to help push out the juice. Once most of the juice is strained into the onion mixture, you can then discard the rest of the mixture that is left in the strainer. Then, cook on medium, your pepper, tomato, garlic onion mix for about 5 minutes to darken and thicken. After the 5 minutes, add the rest of the vegetable broth (5 cups) and bring to a boil. Once boiling, reduce to a simmer on med-low (uncovered) for 30 minutes. 5 minutes before it is done, add your kale and cook for the rest of the 5 minutes. Finally ladle your soup into a bowl and top with the fresh cilantro, avocado, queso fresco and a squeeze of lime. ENJOY!


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