Avocados, poblano chile
pepper and yellow bell peppers team-up to give this soup its
color and flavor.
California
Avocado Poblano Soup
Garnish:
1 tablespoon finely diced tomato
1 tablespoon thinly sliced green onion
1 teaspoon lime juice
Soup:
2 avocados, (about 1 pound) peeled, seeded and diced
2 tablespoons lime juice
1 1/2 cups chopped white onion
1 1/4 cups chopped yellow bell pepper
1/2 cup chopped poblano chile pepper, (see note on handling chile
peppers)
1 1/2 tablespoons chopped garlic
1 teaspoon vegetable oil
1/2 cup dry white wine
1 quart water or chicken stock
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon chile powder
1/4 teaspoon white pepper
6 cilantro sprigs
2 tablespoons crumbled feta cheese
For the garnish: Mix tomato,
green onion, 1 teaspoon lime juice, and a large pinch of salt;
reserve.
To make soup: Mix diced
avocacos with lime juice; reserve. Sauté onion, peppers,
and garlic in oil over high heat until lightly browned, about
5 minutes. Deglaze pan with wine; reduce by half. Add water or
stock, salt, cumin, chile powder and pepper.
Simmer, covered, 1 hour.
Puree mixture with reserved
avocado mixture and cilantro sprigs; thin to desired consistency
with additional water or stock. Add additional salt, if necessary.
Serve hot soup garnished
with 1 teaspoon cheese, 1 teaspoon reserved Garnish, and a few
broken tortilla chips.
