1 small white onion, sliced
2-1/2 cups chicken broth
2 medium firm-ripe avocados pitted, peeled, and cut into large chunks
1/2 cup chopped fresh cilantro
2 Tbs. chopped fresh flat-leaf parsley
1/4 cup fresh lime juice (from 2 medium limes)
1 tsp. ground cumin
1/2 tsp. ground coriander
Kosher salt
1/2 cup plain whole-milk yogurt or sour cream
1 tsp. extra-virgin olive oil
1/8 tsp. cayenne pepper
* I won't be able to find the poblano chili in Australia so I will substitute with either a banana pepper or whole jalapenos as I like a bit of heat.
Turn a burner to high and set the poblano directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Put the poblano in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed.
Cook onion until soft and browned in places, about 5 minutes.
In a blender, purée until smooth all the poblano, the onion, broth, avocado, cilantro, parsley, marjoram or oregano (if using), 2 Tbs. of the lime juice, cumin, coriander, and 1 tsp. salt. Blend in the yogurt. Season to taste with more salt. Chill well.
Season the soup to taste with salt and thin with broth if necessary. Divide among 6 cups or small bowls and a few pinches of chile powder.
Original recipe from finecooking.com. and can be found here.
No comments:
Post a Comment