La Fonda on Main's Avocado Poblano Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: 30-60 minutes
Ingredients:
1 pound poblano chiles, washed, seeded and coarsely chopped (skin on)
2 carrots, washed, peeled and roughly chopped
1 white onion, peeled and roughly chopped
2 tablespoons canola oil
1 clove garlic, minced
1/3 cup flour
8 cups fresh chicken stock
2 avocados, halved, seeded and peeled (pebbly-skinned brown-black Hass are preferred)
1/4 cup chopped cilantro
1 cup heavy cream
salt, to taste
black pepper, to taste
corn tortillas, cut in strips and fried in hot oil, for garnish
Directions:
In a large stock pot, saute poblanos, carrots and onion in canola oil over medium heat for 5 minutes. Add garlic and saute 1 minute. Add flour, mix well and saute for 5 more minutes. Stir occasionally.
Add chicken stock and mix well. Simmer over medium low heat for 30 minutes. Remove from heat and add avocado.
Puree with wand blender or in batches in blender. Add cilantro and cream, and blend until thoroughly mixed. Add salt and pepper to taste.
Serve warm or chilled. Top with fried corn tortilla strips.
Recipe Source: La Fonda on Main restaurant, San Antonio
Recipe Location: https://www.cdkitchen.com/recipes/recs/521/La_Fonda_on_Mains_Avocado_Poblano_Soup42602.shtml
Recipe ID: 1549
Nutrition:
per serving: 233 calories, 18g fat, 14g carbohydrates, 4g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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