Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)

Name: Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 3 dried ancho chiles; 4 medium plum tomatoes; 2 cloves garlic; 1 small white onion; 1 ⁄ 2 cup canola oil; 8 small dried pasilla chiles; 8 cups chicken stock; Kosher salt and freshly ground black pepper, to taste; 1 cup queso fresco , crumbled; 8 sprigs cilantro, finely chopped; 1 ⁄ 2 cup crema or sour cream; 1 avocado, very thinly sliced; Fried tortilla strips, for garnish

Serves
serves 6-8

PHOTOGRAPHY BY JOSEPH DE LEO

The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. This recipe first appeared in our August/September 2012 issue with Patricia Quintana's article Soup Country.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

3 dried ancho chiles
4 medium plum tomatoes
2 cloves garlic
1 small white onion
¹⁄₂ cup canola oil
8 small dried pasilla chiles
8 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
1 cup queso fresco, crumbled
8 sprigs cilantro, finely chopped
¹⁄₂ cup crema or sour cream
1 avocado, very thinly sliced
Fried tortilla strips, for garnish

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Instructions

Step 1

Heat a 6-qt. Dutch oven over medium-high heat. Add ancho chiles, and cook, turning once, until lightly toasted, about 5 minutes. Transfer to a bowl, pour over 1 cup boiling water, and let sit until soft, about 30 minutes; drain chiles, reserving soaking liquid, and remove and discard stems and seeds. Transfer chiles to a blender and set aside. Return pot to heat, and add tomatoes, garlic, and onion; cook, turning as needed, until blackened all over, about 10 minutes. Transfer to blender, and puree until smooth, at least 4 minutes. Pour through a fine strainer into a bowl, and set chile puree aside.

Step 2

Return saucepan to heat and add 1⁄4 cup oil; add pasilla chiles, if using, and fry, turning once, until crisp, about 5 minutes. Transfer to paper towels and let cool. Discard oil and wipe pan clean.

Step 3

Return pan to medium-high heat, and add remaining oil. When hot, add chile puree, and fry, stirring constantly, until slightly reduced, about 6 minutes. Add stock, and bring to a boil; remove from heat, season with salt and pepper, and keep warm.

Step 4

Divide cheese and cilantro among serving bowls, and then ladle soup over each. Top each with a dollop of crema, a few slices of avocado, and some tortilla strips; garnish with a fried pasilla chile, if you like.

Heat a 6-qt. Dutch oven over medium-high heat. Add ancho chiles, and cook, turning once, until lightly toasted, about 5 minutes. Transfer to a bowl, pour over 1 cup boiling water, and let sit until soft, about 30 minutes; drain chiles, reserving soaking liquid, and remove and discard stems and seeds. Transfer chiles to a blender and set aside. Return pot to heat, and add tomatoes, garlic, and onion; cook, turning as needed, until blackened all over, about 10 minutes. Transfer to blender, and puree until smooth, at least 4 minutes. Pour through a fine strainer into a bowl, and set chile puree aside.
Return saucepan to heat and add 1⁄4 cup oil; add pasilla chiles, if using, and fry, turning once, until crisp, about 5 minutes. Transfer to paper towels and let cool. Discard oil and wipe pan clean.
Return pan to medium-high heat, and add remaining oil. When hot, add chile puree, and fry, stirring constantly, until slightly reduced, about 6 minutes. Add stock, and bring to a boil; remove from heat, season with salt and pepper, and keep warm.
Divide cheese and cilantro among serving bowls, and then ladle soup over each. Top each with a dollop of crema, a few slices of avocado, and some tortilla strips; garnish with a fried pasilla chile, if you like.