I know the last several posts haven’t been the most seasonally appropriate, but now we’re back on track. At least until next week when I’ll be posting two ice cream recipes as the final installment from our Oaxacan holiday menu. Maybe I’m crazy, but I would argue that ice cream is never out of season…
For now I have a warming sopa azteca recipe for you, perfect for the winter weather. This soup is both humble and festive, simple and elegant. This soup has the rich favor of roasted tomatoes and a smooth creaminess that contrasts wonderfully with the more crunchy garnishes like radishes and tortilla chips. I hope you enjoy it!
Adapted from Rick Bayless
10-12 plum tomatoes
1 large dried pasilla chile
2 tablespoons vegetable oil
1 large white onion, peeled and thickly sliced
3 cloves garlic, peeled and smashed
1 quart vegetable or chicken broth
1 teaspoon fresh or dried epazote
Accompaniments: crumbled queso fresco, thinly sliced radishes, diced red onion, fresh cilantro, lime wedges, avocado, tortilla chips
Turn the oven to broil. Place the tomatoes on a lined baking sheet and broil for 10-15 minutes until charred and soft.
In a dry skillet toast the chile. Place the toasted chile in a bowl and cover with boiling water. Cover and let the chile soak until soft. Remove the chile from the water and remove the stem and seeds.
Heat the oil over medium heat in a large skillet. Add the onion and garlic and cook, stirring frequently until soft and translucent.
Combine the broiled tomatoes, soaked chile and onion and garlic in a blender and puree until completely smooth.
Pour the puree into a large pot and cook over medium heat until reduced slightly. Add the chicken broth and epazote and simmer for 10 minutes.
Serve with plenty of garnishes.