California Avocado Poblano Soup

California Avocado Poblano Soup Recipe - Flavorful & Nutritious | USA Origin

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

California Avocado Poblano Soup is a delicious and creamy soup that combines the rich flavors of avocados with the smoky heat of poblano peppers. This soup is perfect for a light and refreshing meal, and is sure to impress your guests with its vibrant green color and bold flavors.

History

This recipe is a modern twist on traditional Mexican avocado soup, which has been enjoyed for centuries in Mexico. Avocado soup is a popular dish in Mexican cuisine, and is often served as a starter or light meal. The addition of poblano peppers in this recipe adds a unique and spicy flavor that takes this soup to the next level.

Ingredients

2 tbsp finely diced tomato
2 tbsp thinly sliced green onion
0.33 tbsp + 2 tsp fresh lime juice, divided
4 genuine california avocados (about 2 lb or 907 g), peeled and seeded
3 cups chopped white onion
2.25 cups chopped yellow bell pepper
0.75 cup chopped poblano chile pepper
3 tbsp chopped garlic
2 tsp vegetable oil
1 cup dry white wine
2 qt (1.89 liters) water or chicken stock
2 tsp ground cumin
1 tsp chili powder
0.5 tsp white pepper
1.5 tsp salt
12 cilantro sprigs
queso fresco or feta cheese, crumbled for garnish
deep fried tortilla strips for garnish

How to prepare

To make the garnish, mix tomato, green onion, 2 tsp of lime juice, and a large pinch of salt; set aside.
To make the soup, dice the avocado.
Mix the diced avocado with the remaining 0.33 tbsp of lime juice; set aside.
In a pan, sauté the onion, peppers, and garlic in oil over high heat until lightly browned, about 5 minutes.
Deglaze the pan with wine and reduce it by half.
Add water or stock, cumin, chili powder, pepper, and salt.
Simmer the mixture, covered, for 1 hour.
Purée the mixture with the reserved avocado mixture and cilantro sprigs; adjust the consistency to your liking by adding additional water or stock.
Add additional salt, if necessary.
Serve the hot soup garnished with 1 tsp of cheese, 1 tsp of the reserved tomato mixture, and a few broken tortilla chips.

Variations

Add roasted corn or black beans for added texture and flavor.
Top the soup with a dollop of sour cream or Greek yogurt for a creamy finish.
Use vegetable broth instead of chicken stock for a vegetarian version of this soup.

Cooking Tips & Tricks

Be sure to use ripe avocados for the best flavor and creaminess in this soup.

- Adjust the amount of poblano peppers to suit your taste preferences for spiciness.

- For a smoother soup, use an immersion blender to purée the mixture until smooth.

- Garnish the soup with fresh cilantro, feta cheese, and crispy tortilla strips for added texture and flavor.

Serving Suggestions

Serve this soup as a starter or light meal with a side of crusty bread or a fresh salad. It pairs well with a crisp white wine or a cold beer.

Cooking Techniques

Sauté the vegetables until they are caramelized to enhance their natural sweetness.

- Simmer the soup covered to allow the flavors to meld together and develop a rich and complex taste.

Ingredient Substitutions

Use red bell peppers instead of yellow for a sweeter flavor.

- Substitute jalapeño peppers for the poblano peppers for a spicier soup.

- Use vegetable oil instead of olive oil for a neutral flavor.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the soup in individual bowls garnished with a swirl of sour cream and a sprinkle of chopped cilantro. - Drizzle a swirl of olive oil on top of the soup for a decorative touch.

Pairing Recommendations

Pair this soup with a crisp Sauvignon Blanc or a light lager beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 18g

- Dietary Fiber: 7g

- Sugars: 6g

Fats

- Total Fat: 22g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 80% DV

- Calcium: 6% DV

- Iron: 10% DV

Alergens

Contains dairy (feta cheese)

Summary

This California Avocado Poblano Soup is a nutritious and flavorful dish that is rich in healthy fats, vitamins, and minerals. It is a great source of fiber and protein, making it a satisfying and nourishing meal.

Summary

California Avocado Poblano Soup is a delicious and nutritious dish that is perfect for a light and refreshing meal. This soup is packed with flavor and healthy ingredients, making it a great choice for a satisfying and nourishing meal. Enjoy this soup with your family and friends for a delicious and memorable dining experience.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a sunny day in California, and I was visiting my friend Maria who lived in a charming little town surrounded by avocado orchards. As we sat in her cozy kitchen, sipping on tea and catching up, she suddenly got up and disappeared into her pantry.

I heard her rummaging around for a few minutes before she emerged triumphantly holding a perfectly ripe avocado and a plump poblano pepper. With a mischievous twinkle in her eye, she declared that she was going to make her famous California Avocado Poblano Soup for lunch.

I had never heard of such a dish before, and I was intrigued. Maria was always full of surprises and had a knack for creating delicious recipes out of seemingly random ingredients. As she chopped, sautéed, and blended, I watched in awe as she transformed the simple avocado and pepper into a velvety, vibrant green soup that smelled like heaven.

When she finally ladled out a steaming bowl for me to try, I took a tentative sip and was instantly transported to a world of creamy richness and subtle spice. The flavors of the avocado and poblano danced on my tongue, creating a symphony of taste that I had never experienced before. I was hooked.

Maria saw the look of delight on my face and laughed, knowing that she had just introduced me to a new culinary obsession. She handed me a pen and paper and told me to write down the recipe before I forgot it. And so, the recipe for California Avocado Poblano Soup was born.

Over the years, I have made this soup countless times, tweaking and perfecting it to suit my own tastes. I have shared it with friends and family, who have all fallen in love with its unique flavor and creamy texture. Each time I make it, I think of that sunny day in Maria's kitchen and the joy of discovering something new and delicious.

The secret to this soup lies in the quality of the ingredients. Ripe avocados are a must, as they provide the smooth, creamy base for the soup. The poblano pepper adds a subtle heat and depth of flavor that complements the richness of the avocado perfectly. Fresh cilantro, garlic, and lime juice round out the dish, adding brightness and freshness.

To make the soup, start by roasting the poblano pepper under the broiler until the skin is charred and blistered. This will help to release the smoky flavor of the pepper and make it easier to peel. Once the pepper is cool enough to handle, remove the skin, seeds, and stem, and chop it into small pieces.

In a large pot, sauté some diced onions and garlic in a bit of olive oil until they are soft and translucent. Add the chopped poblano pepper and cook for a few more minutes to allow the flavors to meld together.

Next, add in the diced avocados, chicken or vegetable broth, and a generous handful of fresh cilantro. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to blend.

Using an immersion blender or a regular blender, purée the soup until it is smooth and creamy. Add in a squeeze of fresh lime juice, salt, and pepper to taste.

Serve the soup hot, garnished with a dollop of sour cream, some extra cilantro leaves, and a sprinkle of chili flakes for an extra kick. The soup pairs perfectly with a crusty loaf of bread or a crisp green salad for a light and satisfying meal.

As I sit down to enjoy a steaming bowl of California Avocado Poblano Soup, I am filled with gratitude for the friendships and connections that have brought this recipe into my life. Each spoonful is a reminder of the joy of discovery and the pleasure of sharing good food with loved ones. And as I take another sip, I know that this soup will always hold a special place in my heart and on my table.