Garlic and Pasilla Soup

Adapted from https://www.kqed.org/jpepinheart/885/garlic-and-pasilla-soup

Servings: 4 (makes 8 cups)

INGREDIENTS

4 to 5 dried pasilla chili
peppers (about 2 ounces)
3 cups diced (1-inch) onions
2 heads garlic, peeled, separated into cloves, and crushed (about 20 cloves)
1/4 cup olive oil
4 cups diced (1-inch) tomatoes (about 11/2 pounds)
1 teaspoon dried oregano, preferably Mexican
Salt

Garnishes:

1 ripe avocado
1/4 cup Mexican crema, if available, crème fraîche, or sour cream
4 fresh cilantro sprigs
1 cup croutons

STEPS

1) Soak the chilies in 8 cups water for a couple of hours, until softened.

2) Remove the chilies from the water, reserving the soaking liquid. Remove and discard the stems and seeds and coarsely chop the chilies. (You should have a good cup.) Strain the soaking liquid and set it aside.

3) Sauté the onions and garlic in the olive oil in a large saucepan for 3 to 4 minutes, until blond in color. Add the chopped chili peppers and cook for about 1 minute, then add the tomatoes, reserved soaking liquid, oregano, and salt to taste. Bring to a boil, reduce the heat, partially cover, and boil gently for 30 minutes.

4) Blend, garnish, and serve.