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California Avocado Poblano Soup

California Avocado Poblano Soup
Total time:

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Prep time:

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Cook time:

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ingredients

Serving Size: 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

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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

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

*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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