AVOCADO POBLANO SOUP

Ingredients
2 Tbsp.
finely diced tomato
2 Tbsp.
thinly sliced green onion
⅓ Tbsp.
+ 2 teaspoons fresh lime juice, divided
4
Genuine California Avocados (about 2 pounds), peeled and seeded
3 cups
chopped white onion
2 ¼ cups
chopped yellow bell pepper
¾ cup
chopped poblano chile pepper
3 Tbsp.
chopped garlic
2 tsp.
vegetable oil
1 cup
dry white wine
2
quart water or chicken stock
2 tsp.
ground cumin
1 tsp.
chile powder
½ tsp.
white pepper
1 ½ tsp.
salt
12
cilantro sprigs
Queso Fresco or Feta cheese, crumbled for garnish
Deep fried tortilla strips for garnish



Instructions

To make garnish, mix tomato, green onion, 2 teaspoons lime juice, and a large pinch of salt; reserve.

To make soup, dice avocado.

Mix with remaining 1/3 tablespoon lime juice; reserve.

Saute 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, 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.

Serving Size = 1 Cup
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

http://www.avocado.org/recipes/view/19227/california--avocado--poblano-soup?utm_source=cac&utm_medium=EMC&utm_campaign=avoc010