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California Avocado Poblano Soup

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Nutritional Highlights (Per serving) See Full
200 Calories
15 g Fat
330 mg Sodium
California Avocado Poblano Soup

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Ingredients

Serves: 12

2 Tbsp. finely diced tomato
2 Tbsp. thinly sliced green onion
1/3 Tbsp. + 2 teaspoons fresh lime juice, divided
4 Genuine California Avocados (about 2 pounds), peeled and seeded
3 cups chopped white onion
2 1/4 cups chopped yellow bell pepper
3/4 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
1/2 tsp. white pepper
1 1/2 tsp. salt
12 cilantro sprigs
As needed Queso Fresco or Feta cheese, crumbled for garnish
As needed Deep fried tortilla strips for garnish

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

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.

Nutrition information per serving

Calories 200
Total Fat 15 g
Sodium 330 mg
Protein 4 g

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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