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Wednesday, December 22, 2010

Recipe! Creamy Avocado Soup

I'm not really sure what it is about the holidays that have put me in the mood for Tex-Mex, but there you have it. I have dreams of creating a fully multi-cultural holiday dinner next year, with side dishes and appetizers from all over the world, very Street in scope and flavor...but that's next year. This year the biggest challenge we are taking on is creating a meal that satisfies the vegan, myself, and the uber-carnivores in the family...all on one table.

That's enough for one year, right?

But in the meantime, I have another Tex-Mex recipe for you...I made it a few weeks back to go with black bean quesadillas, and it was a huge hit! Although avocado soups are generally served cold, this time of year who wants a cold soup? This was the reasoning behind the creation of this recipe, and it worked out quite well.

One taste-tester said that it was the "perfect soup" because he could dip chips in it, use is as a topping for his quesadillas, or just eat it straight with a spoon! It's spicy, warm, and delicious....a perfect compliment to any tex-mex meal. And it's vegetarian to boot. Just make sure you don't over-heat it, because it will lose it's lovely color! Enjoy!



Creamy Avocado Soup

1 T EVOO
1 onion
1 jalapeño, deseeded and chopped
2 tomatillos, husks removed, washed, and chopped
4 cloves garlic, chopped
1/2 t chipotle powder
2 avocados, peeled and depitted
3/4 cup milk
1/2 cup sour cream
1 cup vegetable broth
salt to taste

1. Combine oil, jalapeño, tomatillo, garlic, onions, salt, and chipotle powder in a skillet, cook until onions are translucent and all ingredients are tender.

2. Put remaining ingredients in a blender, pulse until blended, then add onion and pepper mixture and blend until well mixed.

3. Pour soup into a pot over low heat, stir often until warmed through. Serve with a sprinkle of quesadilla cheese and a bit of sour cream, if you like!

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