Best 4 Avocado Soup With Ancho Cream Recipes
Indulge in a culinary adventure with our tantalizing avocado soup with ancho cream, a luscious and creamy soup bursting with vibrant flavors. This delightful dish combines the rich, velvety texture of avocados with the smoky, spicy notes of ancho chiles, creating a symphony of flavors that will tantalize your taste buds.
This recipe collection offers three variations to satisfy every palate. The classic avocado soup with ancho cream is a timeless favorite, striking the perfect balance between creamy and tangy. For those who prefer a bit of a kick, the spicy avocado soup with ancho cream amps up the heat with a generous helping of chipotle peppers, adding an extra layer of depth and complexity. And for a unique twist on this classic, the avocado soup with roasted poblano cream introduces a smoky, earthy flavor, creating a harmonious blend of flavors that will surprise and delight your senses.
CREAMY AVOCADO SOUP
Avocado soup is a delicious no-cook soup recipe that takes only minutes to make. Its fresh flavor and creamy texture make it both summery and cozy. Serve it chilled, straight from the blender, or warm it gently on a cool day.
Provided by Kristen Stevens
Categories Soup
Time 10m
Number Of Ingredients 9
Steps:
- Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.
- Serve on its own or with any of the optional toppings.
Nutrition Facts : ServingSize 1 ¼ cups, Calories 180 kcal, Sugar 3 g, Sodium 1530 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 7 g, Protein 2 g, UnsaturatedFat 12 g
AVOCADO SOUP
This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.
Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
AVOCADO SOUP
Steps:
- Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.
- Stir together corn kernels with all other ingredients in a small bowl.
AVOCADO SOUP WITH ANCHO CREAM
Provided by Barbara Pool Fenzl
Categories Soup/Stew Milk/Cream Food Processor Citrus Vegetarian Avocado Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- For 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.
Tips:
- For a creamy and flavorful soup, use ripe avocados. Look for avocados that are dark green or black in color, and slightly soft to the touch.
- To make the ancho cream, combine ancho chiles, sour cream, and lime juice. You can adjust the amount of lime juice depending on your desired level of tartness.
- To add a smoky flavor to the soup, roast the ancho chiles before making the ancho cream. Roast the chiles in a preheated oven at 400°F (200°C) for 10-12 minutes, or until they are blackened and fragrant.
- If you don't have ancho chiles, you can substitute another type of dried chili, such as guajillo or pasilla chiles.
- To make a vegan version of the soup, use plant-based sour cream and milk.
- Serve the soup with your favorite toppings, such as cilantro, crumbled queso fresco, or tortilla chips.
Conclusion:
Avocado soup with ancho cream is a delicious and easy-to-make soup that is perfect for a light lunch or晚餐. The creamy avocado soup is complemented by the tangy and smoky ancho cream, and the combination of flavors is sure to please everyone at the table. With its simple ingredients and quick preparation time, this soup is a great option for busy weeknights or when you're short on time. Whether you're a fan of Mexican cuisine or just looking for a new and flavorful soup recipe, this avocado soup with ancho cream is sure to become a favorite.
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