Chile Pasilla, Yuca and Roasted Corn Soup

Southwestern cuisine!  

     Chile pasilla has a rich dried chile flavor that is mildly spicy.  Chile pasilla is used for rich tasting sauces and stews.  Chile pasilla also pairs nicely with fruit.

     Yuca has a nice starchy flavor of its own.  Yuca root is known as cassava, manioc or tapioca outside of Mexico.  Yuca cannot be eaten raw, because it contains a high amount of cyanide.  Cooking yuca gets rid of the cyanide.  

     Roasted corn adds a nice mild sweet flavor to this soup.  Put it all together and you have one very nice tasting southwestern style soup!

     

     Chile Pasilla, Yuca and Roasted Corn Soup Recipe:  

     This recipe makes one large bowl of soup!

     Heat a sauce pot over medium/medium low heat.

     Add 1/2 tablespoon of olive oil.

     Add 1 minced garlic clove.

     Add 1 tablespoon of finely chopped onion.

     Saute till the onion becomes clear in color.

     Add 2 tablespoons of each of these small diced vegetables:  

     - celery

     - carrot 

     - green bell pepper 

     Saute till the vegetables start to become tender.

     Add 2 1/2 cups of vegetable broth.

     Bring the soup up to a gentle simmer.

     Add 1 finely chopped seeded dried pasilla chile pepper.

     Add 4 ounces of diced peeled and cored yuca root. 

     Reduce the temperature to low heat.

     Dry roast 1/3 of an ear of corn over a char grill, open flame or a dry pan.  Roast the corn, till the tips of the kernels turn a brown color. 

     Cut the corn kernels off of the roasted corn cob section and add them to the soup.

     Add sea salt and black pepper.

     Add 1 pinch of oregano.

     Add 2 pinches of cumin.

     Simmer the soup for 45 minutes.

     Add 3/4 cup of milk.

     Raise the temperature to medium heat.

     Mix a 1 tablespoon of cornstarch and 2 tablesoons of water together to form a slurry.

     Add just enough of cornstarch slurry, while stirring, 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 over the soup.

     

     The deep rich flavor of the pasilla chile is the star of this soup!  The flavors combine to create a very nice tasting southwestern flavor.  Yummy!  ... Shawna