Warm Avocado Soup with Roasted Jalapeno Peppers Recipe
Warm Avocado Soup with Roasted Jalapeno Peppers Recipes
Ingredients :
4 jalapeno peppers, roasted, peeled and
seeded
2 ripe or overripe avocados, halved, pitted,
and peeled
about 1.5 cups homemade chicken stock or
low-sodium canned chicken broth
1 cup heavy cream
salt and freshly ground black pepper
sour cream
croutons
Method :
Place the
roasted peppers in a food processor or blender and puree. Take care not
to breathe in the spicy fumes while pureeing. Transfer the puree to a
small serving bowl and set aside. Place the avocados in a food processor
or blender and whirl a few times until mashed. Add 1 cup of the stock or
broth and the cream and puree until smooth. Season to taste with salt
and pepper; remember, the flavor will develop later with the addition of
the jalapeno pepper puree.
To serve the
soup warm, transfer it to a medium-size saucepan and bring to a gentle
simmer over moderate heat. Place in soup bowls and swirl in a tiny bit
of the pepper puree, a dollop of sour cream, and a few croutons. To
serve the soup chilled, transfer it to a serving bowl, cover, and
refrigerate for about 4 hours. Place in soup bowls and swirl in the
pepper puree and top with the sour cream and croutons.
Makes 4-6
servings
Smooth and
creamy, the soup is spiked with roasted jalapeno peppers, which add
quite a "pow" to the mild soup and should be added cautiously. The
jalapeno puree delivers a kick that goes largely unnoticed when you
first taste the soup. Serves the soup warm, topped with a dollop of sour
cream and homemade croutons. It's also lovely chilled.