Avocado Poblano Soup Recipe

ingredients

1 tablespoon finely diced tomato
1 tablespoon thinly sliced green onion
2 tablespoons fresh lime juice, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 teaspoon fresh lime juice, divided
2 avocados (.5 pound size), peeled and seeded
1 1/2 cup chopped white onion
1 1/4 cup chopped yellow bell pepper
1/2 cup chopped poblano chile pepper
1 1/2 tablespoon chopped garlic
1 teaspoon vegetable oil
1/2 cup dry white wine
1 quart water or chicken stock
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon white pepper
3/4 teaspoon salt
6 fresh cilantro sprigs
2 tablespoons crumbled queso fresco or feta cheese
crumbled corn tortilla chips for garnish

directions

To make garnish, mix tomato, green onion, 1 teaspoon lime juice, and a large pinch of salt; reserve.

To make soup, dice avocado. Mix with remaining 2 tablespoons lime juice; reserve.

Saute onion, peppers, and garlic in oil over high heat until lightly browned, about 5 minutes. De-glaze pan with wine; reduce by half. Add water or stock, cumin, chile 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 teaspoon cheese, 1 teaspoon reserved tomato mixture, and a few broken tortilla chips.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Guest Foodie REVIEW:
January 23, 2009

This is my favorite soup recipe. I only puree about half of it, because I like having some chunks in it, and I add shredded chicken. So delicious!
BaldHead REVIEW:
May 1, 2008

Delicious. Took me a long time to prepare.....I should have used a processer since you puree ingredients, which would have saved time and labor. But worth the effort.