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La Fonda on Main's Avocado Poblano Soup
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- #1549
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
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
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nutrition data
233 calories, 18 grams fat, 14 grams carbohydrates, 4 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
September 11, 2020
Changed recipe to 4 servings but modified recipe as follows: used large poblano, heaping tablespoon of minced garlic, 2 small Hass avocado's, and deleted tortillas & cilantro.