Avocado Poblano
Soup
1 tbsp finely diced tomato
1 tbsp thinly sliced green onion
2 tbsp + 1 teaspoon fresh lime juice, divided
2 avocados (about 1 pound), peeled and seeded
1 1/2 cups chopped white onion
1 1/4 cups chopped yellow bell pepper
1/2 cup chopped poblano chile pepper
1 1/2 tbsp chopped garlic
1 tsp vegetable oil
1/2 cup dry white wine
1 quart water or chicken stock
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp white pepper
1/4 tsp salt
6 cilantro sprigs
2 Tbsp crumbled queso fresco or feta cheese
Crumbled corn tortilla chips for garnish
To make garnish, mix tomato, green onion, 1 tsp lime juice, and a large
pinch of salt; reserve.
To make soup, dice avocado. Mix with remaining 2 tablespoons 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, cumin, chili
powder, pepper, and salt.
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 tsp cheese, 1 tsp reserved tomato mixture,
and a few broken tortilla chips.
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