Garlic and Pasilla Chile Soup
Jacques Pépin's best friend, Jean-Claude Szurdak, came up with this version of a favorite local dish. The soup can be made with anchos or even guajillo chiles, but Jean-Claude prefers pasillas for their complex, earthy flavor and aromatic notes of chocolate and tobacco. The avocado and crème fraîche toppings here are key to mellowing the intense pure chile taste.
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