CALIFORNIA AVOCADO POBLANO SOUP

CALIFORNIA AVOCADO POBLANO SOUP

Ingredients for 12 Servings

1 tbsp Finely diced tomato
1 tbsp Thinly sliced green onion
2 tbsp Plus 1 teaspoon fresh lime juice, divided
2 California Avocados (about 1 pound), peeled and seeded
1 1/2 cups Chopped white onion
1 1/4 cups Chopped yellow bell pepper
1/2 cup Chopped poblano chile pepper
1 1/2 tbsp Chopped garlic
1 tsp Vegetable oil
1/2 cup Dry white wine
1 Quart water or chicken stock
1 tsp Ground cumin
1/2 tsp Chile powder
1/4 tsp White pepper
3/4 tsp Salt
6 Cilantro sprigs
2 tbsp Crumbled Queso Fresco or Feta cheese
Crumbled corn tortilla chips for garnish

Procedure:

1. To make garnish, mix tomato, green onion, 1 teaspoon lime juice,
   and a large pinch of salt; reserve.
2. To make soup, dice avocado.
3. Mix with remaining 2 tablespoons lime juice; reserve.
4. Saute onion, peppers, and garlic in oil over high heat until lightly browned, about 5 minutes.
5. Deglaze pan with wine; reduce by half.
6. Add water or stock, cumin, chile powder, pepper, and salt.
7. Simmer, covered, 1 hour.
8. Puree mixture with reserved avocado mixture and cilantro sprigs; thin to desired
   consistency with additional water or stock.
9. Add additional salt, if necessary.
10. Serve hot soup garnished with 1 teaspoon cheese, 1 teaspoon reserved tomato mixture,
    and a few broken tortilla chips.
11. Nutrition Information per Serving: 200 calories, 15g of fat, 330mg of sodium, 4g of protein.


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