Hot Avocado Soup with Poblano

This soup's remarkable flavor grows more and more attractive with each bite. Rich, with a mildly fruity, green tang from the yellow and poblano peppers you only need a small cup to enjoy this full flavored soup. I served it with grilled burgers and it paired nicely. The flavors were just as fantastic the next day as I ate it at room temp with a side of tortilla chips. I dipped the chips right in the soup and it was just heavenly. It would make a great appetizer with chips, served warm or cold as a light summer supper or as an eye catching side dish. I topped it with shredded colby jack cheese as I couldn't locate the queso fresco at my local Wal-mart. The recipe suggested using feta as an alternative and soaking for an hour to remove the saltiness. I decided to skip the soaking and squeezing of feta cheese. Because I have a kid who hates spicy food I removed all the glands and seeds from the poblano (this removes the heat). I've included a link on seeding peppers for those of you who like it mild. If you've never seeded a hot pepper before be sure to click on the link in the recipe. You can wear latex gloves or make sure you wash your hands and cutting board after. Touching your eyes after chopping a hot pepper burns!

Hot Avocado and Poblano Pepper Soup

Serves Six

Estimated prep time: 40 minutes. Estimated cook time 1 hour.

Equipment needed: chef knife, cutting board, large pot, food processor.

Soup

2 Haas Avocados peeled, pitted and diced

3 tablespoons lime juice

1 tsp vegetable oil

1 1/2 C yellow or white onion chopped

1 yellow bell pepper, seeded and chopped

1 poblano pepper seeded and chopped

1 1/2 tbsp chopped garlic

1/2 C dry white wine

4 C chicken broth

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp pepper

Salt

6 springs of cilantro

Garnish

1 Tbsp finely diced tomato

1 Tbsp thinly sliced green onion

Crumbled queso fresco or shredded colby jack

tortilla chips for garnish.

Directions

In a med bowl put diced avocados and all but one tsp of lime juice. Mix lightly and set aside.

In a large skillet or pot ( I prefer pot) heat oil and saute onion, bell pepper, poblano and garlic until LIGHTLY browned (about five minutes) over med high heat

Add wine, reduce heat to med and scrape up browned bits and simmer until about half of the liquid is gone (about one or two minutes).

Add broth, cumin, chili powder, pepper and 2 1/4 tsp of salt. Simmer, covered for 1 hour

Puree broth mixture in food processor or blender along with reserved avocado mixture and cilantro. Thin to desired consistency with broth or water. Taste and adjust seasonings and as needed.

Add tomato, green onion and 1 tsp of lime juice in a small bow.

Serve soup hot with garnish, cheese and chips.