Avocado Soup with Ancho Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 cup whipping cream
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh lime juice
- Carbohydrate 10 g(3%)
- Cholesterol 22 mg(7%)
- Fat 19 g(29%)
- Fiber 6 g(26%)
- Protein 3 g(5%)
- Saturated Fat 6 g(28%)
- Sodium 29 mg(1%)
- Calories 205
PreparationFor soup: Combine 1 cup vegetable broth and next 3 ingredients in processor; blend until smooth. Add remaining 1 1/2 cups broth and blend. Transfer to large bowl. Stir in cream. Cover and refrigerate at least 1 hour and up to 1 day. Season to taste with salt and pepper. For ancho cream: Stem chile, halve, and remove seeds. Heat small skillet over medium heat. Add chile and toast pieces on each side until pliable and aromatic, turning occasionally, about 2 minutes. Transfer chile to small bowl and add hot water just to cover. Soak until soft, about 30 minutes. Drain water; transfer chile to mini processor and purée. Strain ancho purée into small bowl, pressing on solids. Place whipping cream in another small bowl; whisk in 1 tablespoon ancho purée. Chill ancho cream until ready to use. Do ahead: Can be made 1 day ahead. Cover and refrigerate. Ladle soup into 6 bowls. Drizzle ancho cream over and serve. *Ancho chiles are dried poblanos. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
PreparationFor soup: Combine 1 cup vegetable broth and next 3 ingredients in processor; blend until smooth. Add remaining 1 1/2 cups broth and blend. Transfer to large bowl. Stir in cream. Cover and refrigerate at least 1 hour and up to 1 day. Season to taste with salt and pepper. For ancho cream: Stem chile, halve, and remove seeds. Heat small skillet over medium heat. Add chile and toast pieces on each side until pliable and aromatic, turning occasionally, about 2 minutes. Transfer chile to small bowl and add hot water just to cover. Soak until soft, about 30 minutes. Drain water; transfer chile to mini processor and purée. Strain ancho purée into small bowl, pressing on solids. Place whipping cream in another small bowl; whisk in 1 tablespoon ancho purée. Chill ancho cream until ready to use. Do ahead: Can be made 1 day ahead. Cover and refrigerate. Ladle soup into 6 bowls. Drizzle ancho cream over and serve. *Ancho chiles are dried poblanos. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
