(* Reader Recipe)
She’s not kidding! Our friend Francine brought a chicken soup to The Third Unconfidential Cooks’ Dinner unlike any I’ve ever had. Bruce and Emma, who were taking all the photos in the den while all the unconfidential cooks enjoyed overeating in the dining room, took tastes and both said this is their new fave soup. It’s filled with hearty ingredients…and it is a hearty soup…but it’s blended until smooth so it’s light and goes down easily, especially with that creme fraiche or yogurt garnish. The pasilla chili makes for depth and a complex taste, and yet within all those layers of flavor is a simple chicken soup…but definitely not like mom’s (or Cambell’s). This is an absolute must-make!
1 medium onion, chopped
1 large pasilla chili, chopped
3 cloves garlic, minced
2 or 3 chicken sausages (take them out of their casings)
3 very ripe tomatoes, chopped
3 ears corn
1 large can (28 oz.) crushed tomatoes
1/4 to 1/2 cup parsley, chopped
1 can chicken stock
Salt, black pepper, red pepper to taste
1 to 2 cups milk
Creme fraiche or Greek yogurt, for garnish
Saute onion and chili until soft, then add garlic, sausages, fresh tomatoes and kernels from two ears of corn. Cook about 15 minutes on low heat. Add canned tomatoes, parsley and chicken stock. Cook for another 10 minutes on low heat. Transfer the mixture to a blender and blend until smooth. Add seasonings to taste, corn from the third ear and milk. Garnish with creme fraiche or yogurt. Voila!