Every time you select California Avocados, you support the family farmers dedicated to bringing you fresh, premium fruit with outstanding taste and creamy texture. California Avocados are in season Spring through Fall. So check the label and be sure to Insist on California Avocados.

Find Out More

CALIFORNIA AVOCADO POBLANO SOUP
View on Mobile Site

Rating

5 of 5 1

1 Ratings | 1 Comment(s)

Add to My Recipes

  • Preparation

    0 min

  • Cook Time

    0 min

  • Total Time

    0 min

California Avocado Poblano Soup

Recipe Provided By

Ingredients

  • 2.000 2 Tbsp.
    finely diced tomato
  • 2.000 2 Tbsp.
    thinly sliced green onion
  • 0.333 ⅓ Tbsp.
    + 2 teaspoons fresh lime juice, divided
  • 4.000 4
    Genuine California Avocados (about 2 pounds), peeled and seeded
  • 3.000 3 cups
    chopped white onion
  • 2.250 2 ¼ cups
    chopped yellow bell pepper
  • 0.750 ¾ cup
    chopped poblano chile pepper
  • 3.000 3 Tbsp.
    chopped garlic
  • 2.000 2 tsp.
    vegetable oil
  • 1.000 1 cup
    dry white wine
  • 2.000 2
    quart water or chicken stock
  • 2.000 2 tsp.
    ground cumin
  • 1.000 1 tsp.
    chile powder
  • 0.500 ½ tsp.
    white pepper
  • 1.500 1 ½ tsp.
    salt
  • 12.000 12
    cilantro sprigs
  • 0.000
    Queso Fresco or Feta cheese, crumbled for garnish
  • 0.000
    Deep fried tortilla strips for garnish

Recalculate Ingredients

Choose how many servings you wish to prepare and click Recalculate to adjust the ingredients.

Instructions

  1. To make garnish, mix tomato, green onion, 2 teaspoons lime juice, and a large pinch of salt; reserve.
  2. To make soup, dice avocado.
  3. Mix with remaining 1/3 tablespoon 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. Add additional salt, if necessary.
  9. 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.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Nutrition information per serving

Nutrition Information per Serving: 200 calories, 15g of fat, 330mg of sodium, 4g of protein.

hide

Comments

  • avocado/poblano soup

    This soup is a winner! No dairy and It's a soup served hot. I've shared it with friends and they agree. Goes great with grilled-cheese/anaheim chile sandwiches.

    Submitted By ron - Aug 2, 2010

You can't post comments until you have logged in. Please .