Best 2 Chilled Avocado Soup With Roasted Poblano Cream Recipes
Indulge in a culinary journey to the heart of Mexico with this tantalizing Chilled Avocado Soup with Roasted Poblano Cream. This refreshing soup is a symphony of flavors, textures, and colors, perfect for a light and healthy summer meal. The creamy avocado base, infused with roasted poblano peppers and a hint of lime, offers a smooth and savory foundation. Roasted poblano peppers add a smoky depth and a touch of heat, while fresh cilantro and cotija cheese provide a vibrant finish.
Complementing the soup is a delectable Roasted Poblano Cream, a versatile sauce that elevates the dish with its rich and smoky flavor. Spread it atop the soup or use it as a dipping sauce for tortilla chips, grilled vegetables, or roasted potatoes.
This culinary adventure doesn't stop there. The article also features two additional recipes that showcase the versatility of roasted poblano peppers. Discover how to make Roasted Poblano Salsa, a vibrant and flavorful salsa perfect for adding a kick to tacos, burritos, and enchiladas.
And for a smoky and savory twist on guacamole, try the Roasted Poblano Guacamole. This unique guacamole recipe combines the classic flavors of avocado, cilantro, and lime with the roasted poblano peppers, creating a tantalizing dip that will be the star of any party or gathering.
Prepare to embark on a culinary adventure with this collection of recipes that highlight the bold and smoky flavors of roasted poblano peppers. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you in creating dishes that will tantalize your taste buds and leave you craving more.
CHILLED AVOCADO SOUP
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
- Season with salt, to taste. Remove from the heat and set aside to cool.
- Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
- Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.
CHICKEN AND ROASTED POBLANO QUESADILLA WITH AVOCADO CREAM
Charred poblano chiles and chicken are sandwiched between warm tortillas loaded with cheese--perfect for dipping in a refreshing avocado-and-lime cream.
Provided by Food Network Kitchen
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Prick the chicken all over with a fork and put in a medium bowl. Rub the cumin and 3/4 teaspoon salt into the chicken. Add 1/4 cup of the sour cream and half the lime zest and juice and mix until the chicken is coated. Let sit at room temperature for 15 minutes.
- Blend the avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water and 1/2 teaspoon salt in a blender until very smooth; refrigerate until ready to use.
- Meanwhile, preheat the broiler. Line a rimmed baking sheet with foil.
- Put the poblanos skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblanos to a medium bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblanos under cold water and remove and discard the skin. Cut the poblanos into small bite-size pieces and return them to the bowl.
- Transfer the chicken to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes. Cut it into small bite-size pieces. Add the chicken and half of the scallions to the bowl with the poblanos and toss to combine. Combine the cheese and garlic in a small bowl.
- Top 4 tortillas with 1/4 cup of the cheese mixture, one-quarter of the chicken-poblano mixture then 1/4 cup more cheese mixture. Top each with 1 of the remaining 4 tortillas and press lightly.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 1 quesadilla to the skillet and cook, turning once, until it is golden and the cheese is melted, 2 to 3 minutes per side. Transfer to a baking sheet or large plate and repeat with the remaining oil and quesadillas. Cut each quesadilla into quarters and sprinkle with the remaining scallions. Serve with a dollop of the avocado cream, lime wedges and salsa on the side.
Tips:
- For a smoother soup, peel and seed the avocados before blending. - To make the soup ahead of time, prepare the soup and the roasted poblano cream up to 3 days in advance. Store the soup and the cream separately in airtight containers in the refrigerator. When ready to serve, whisk the cream until smooth and then stir it into the soup. - Serve the soup chilled, garnished with fresh cilantro and a drizzle of olive oil. - For a vegan version of this soup, use almond milk or coconut milk instead of heavy cream.Conclusion:
This chilled avocado soup with roasted poblano cream is a refreshing and flavorful summer soup. It's made with fresh avocados, roasted poblano peppers, and a creamy, tangy sauce. The soup is easy to make and can be prepared ahead of time. It's perfect for a light lunch or dinner, or as a first course at a party.
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