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


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.

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