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:
- 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