From webmaster@nikibone.com Tue Feb 11 11:06:23 2003 Date: Mon, 10 Feb 2003 14:48:55 +0000 (UTC) From: Niki Newsgroups: rec.food.recipes Subject: California Avocado Poblano Soup Followup-To: rec.food.cooking, rec.food.recipes California Avocado Poblano Soup Submitted by: The California Avocado Commission Serves: 12 1 tablespoon finely diced tomato 1 tablespoon thinly sliced green onion 2 tablespoons + 1 teaspoon fresh lime juice, divided 2 California Avocados (about 1 pound), peeled and seeded 1-1/2 cups chopped white onion 1-1/4 cups chopped yellow bell pepper 1/2 cup chopped poblano chile pepper 1-1/2 tablespoons chopped garlic 1 teaspoon vegetable oil 1/2 cup dry white wine 1 quart water or chicken stock 1 teaspoon ground cumin 1/2 teaspoon chile powder 1/4 teaspoon white pepper 3/4 teaspoon salt 6 cilantro sprigs 2 tablespoons crumbled Queso Fresco or Feta cheese Crumbled corn tortilla chips for garnish To make garnish, mix tomato, green onion, 1 teaspoon lime juice, and a large pinch of salt; reserve. To make soup, dice avocado. Mix with remaining 2 tablespoons lime juice; reserve. Saute onion, peppers, 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, covered, 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 teaspoon cheese, 1 teaspoon reserved tomato mixture, and a few broken tortilla chips. Niki -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.