Active Time
30 MIN
Total Time
50 MIN
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    

In a large bowl, cover the chiles with the hot water; set a small plate over the chiles to keep them submerged. Let soak until softened, about 20 minutes. Strain and reserve the soaking liquid. Stem, seed and coarsely chop the chiles.

Step 2    

Preheat the oven to 400°. In a large saucepan, heat 2 tablespoons of the oil. Add the onion and garlic and cook over moderate heat until softened, about 5 minutes. Add the chopped chiles and cook, stirring, for 1 minute. Add the tomato, oregano, a pinch of salt and the strained chile soaking liquid and bring to a boil. Cover the soup and simmer gently over low heat for 20 minutes.

Step 3    

Meanwhile, in a cake pan, toss the diced baguette with the remaining 1 tablespoon of olive oil and spread in an even layer. Bake until golden brown, about 8 minutes.

Step 4    

Working in batches, puree the soup in a blender. Return the soup to the saucepan, bring to a simmer and season with salt. Ladle the soup into bowls. Top with the crème fraîche, avocado, cilantro leaves and croutons and serve.

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