California Avocado Poblano Soup

By june

Ingredients

• 1/2 tsp finely diced tomato
• 1/2 tbsp thinly sliced green onion
• 1 tbsp plus 1 tsp fresh lime juice, divided
• 1 lb avocados, peeled and seeded
• 3/4 cup chopped white onion
• 3/4 cup chopped yellow bell pepper
• 1/4 cup chopped poblano chile pepper
• 3/4 tbsp chopped garlic
• 1/2 tsp vegetable oil
• 1/4 cup dry white wine
• 1/2 qt water or chicken stock
• 1/2 tsp ground cumin
• 1/4 tsp chile powder
• 1/8 tsp white pepper
• 1/4 tsp salt
• 3 cilantro sprigs
• 1 tbsp crumbled Queso Fresco or Feta cheese
• Crumbled corn tortilla chips for garnish

Details

Servings 6

Preparation

Step 1

To make garnish, mix tomato, green onion, 1 tsp lime juice, and a large pinch of salt; reserve.
To make soup, dice avocado. Mix with remaining 2 tbsp lime juice; reserve. Saute onion, pepper and garlic in oil over high heat until lightly browned, about 5 minutes. Deglaze pan with wine; reduce by half. Add water or stock, cumin, chile powder, pepper, and salt. Simmer, uncovered, 1 hour. Puree mixture with reserved avocado mixture and cilantro sprigs; thin to desired consistency with additional water or stock. Add additional salt, if necessary. Serve hot soup garnished with 1 tsp cheese, 1 tsp reserved tomato mixture, and a few broken tortilla chips.