Ingredients with Measurements:
- 2 ripe avocados, peeled and pitted
- 2 poblano peppers, roasted and peeled
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons lime juice
- Salt and pepper to taste
- Optional garnish: chopped cilantro, sliced avocado, and lime wedges
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Roast the poblano peppers by placing them on a baking sheet under the broiler until the skin is charred and blistered, turning occasionally. Alternatively, you can roast them over an open flame on a gas stove or grill. Once roasted, place them in a bowl and cover with a plate to steam for 10 minutes. Peel off the skin, remove the seeds, and chop the flesh.
2. In a large pot, sauté the onion and garlic over medium heat until softened and fragrant.
3. Add the chopped poblano peppers and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 10 minutes.
4. Add the peeled and pitted avocados to the pot and stir to combine. Remove from heat.
5. Using a blender or immersion blender, puree the soup until smooth and creamy.
6. Return the soup to the pot and stir in the heavy cream and lime juice. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro, sliced avocado, and lime wedges, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Serve hot
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
- Calories: 280
- Fat: 24g
- Carbohydrates: 14g
- Fiber: 8g
- Protein: 5g
Substitutions for ingredients:
- If you can't find poblano peppers, you can use green bell peppers instead.
- For a dairy-free version, you can use coconut cream instead of heavy cream.
Variations:
- For a spicier soup, add a jalapeño pepper or a pinch of cayenne pepper.
- For a heartier soup, add cooked chicken or shrimp.
- For a vegan version, use vegetable broth and omit the heavy cream.
Tips and tricks:
- To make the soup extra creamy, add an extra avocado.
- If you prefer a chunkier soup, reserve some of the chopped poblano peppers and stir them in after blending.
- To prevent the avocado from turning brown, add the lime juice as soon as possible after blending.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped cilantro, sliced avocado, and lime wedges.
Garnishes:
Chopped cilantro, sliced avocado, and lime wedges
Pairings:
- Serve with a side of crusty bread or tortilla chips.
- Pair with a crisp green salad.
Suggested side dishes:
- Crusty bread or tortilla chips
- Green salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, add more avocado or cream to thicken it up.
Food safety advice:
- Make sure to thoroughly wash the avocados and poblano peppers before using.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Avocado soup is a traditional dish in Mexican cuisine, often served cold as a refreshing summer soup.
- Poblano peppers are a staple ingredient in Mexican cuisine, and are known for their mild heat and smoky flavor.
Flavor profiles:
- Creamy, rich, and slightly smoky from the roasted poblano peppers.
- Brightened up with a tangy kick from the lime juice.
Serving suggestions:
- Serve as a starter or main course for lunch or dinner.
- Perfect for a cozy night in or a dinner party with friends.
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Region: Mexican