Sunday, November 21, 2010

Pasilla Chile, Yuca and Roasted Corn Soup

New Mexico style southwestern cuisine!  Pasilla chile has a full mild dried chile flavor.  Yuca has a nice starchy flavor of its own.  Roasted corn has a nice mildly sweet flavor.  Put it all together and you have one very nice tasting soup!
     Recipe:  Heat a sauce pot over medium heat.
     Add a tiny splash of olive oil.
     Add 1 minced garlic clove.
     Add 1 tablespoon of finely chopped onion.
     When the onions turn clear colored, add a small handful each of these finely diced vegetables:  celery, carrot and green bell pepper. 
     When the vegetables become tender, add enough vegetable broth to make a bowl of soup with.
     Bring the soup up to a gentle boil.
     Add a finely chopped seeded dried pasilla chile pepper.
     Add about 4 ounces of diced peeled and cored yuca root. 
     Reduce the temperature to medium low heat.
     Dry roast 1/3 of an ear of coern over a char grill, open flame or a dry pan.  Roast the corn till the tips of the kernels turn brown colored. 
     Cut the corn kernels off of the corn cob and add them to the soup.
     Add sea salt and black pepper.
     Add a pinch of oregano.
     Add 2 pinches of cumin.
     Simmer the soup for 45 minutes.
     Add about 3/4 cup of milk.
     Raise the temperature to medium heat.
     Mix a little bit of cornstarch and water together to form a slurry.
     Stir in just enough of cornstarch slurry to thicken the soup to a medium thin sauce consistency.
     Simmer the soup for 5 more minutes.
     Ladle the soup into a soup bowl.
     Sprinkle some thin sliced green onion on top of the soup.
     The deep rich flavor of the pasilla chile is the star of this soup!  The flavors combine to create a very ni tasting New Mexico style southwestern soup.  Yummy!  ...  Shawna 


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