Granny's Poblano Avocado Soup
1 tbl finely diced tomato
1 tbl thinly sliced green onion
2 tbl + 1 teaspoon fresh lime juice, divided
2 x California Avocados (about 1 pound), peeled and seeded
1 1/2 cup chopped white onion
1 1/4 cup chopped yellow bell pepper
1/2 cup chopped poblano chili pepper
1 1/2 tbl chopped garlic
1 tsp vegetable oil
1/2 cup dry white wine
1 qt water or chicken stock
1 tsp ground cumin
1/2 tsp chile powder
1/4 tsp white pepper
3/4 tsp salt
6 x cilantro sprigs
2 tbl crumbled Queso Fresco or Feta cheese
Crumbled corn tortilla chips for garnish
Method :
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. 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.