03-17-2005, 03:32 AM
1 pound poblano chiles, washed, seeded and coarsely chopped (skin on)
2 carrots, washed, peeled and roughly chopped
1 white onion, peeled and roughly chopped
2 tablespoons canola oil
1 clove garlic, minced
1/3 cup flour
1/2 gallon (8 cups) fresh chicken stock
2 avocados, halved, seeded and peeled (pebbly-skinned brown-black
Haas are preferred)
1/4 cup chopped cilantro
1 cup heavy cream
Salt, to taste
Pepper, to taste
Corn tortillas, cut in strips and fried in hot oil, for garnish
In a large stock pot, sauté poblanos, carrots and onion in canola oil over medium heat for 5 minutes. Add garlic and sauté 1 minute. Add flour, mix well and sauté for 5 more minutes. Stir occasionally.
Add chicken stock and mix well. Simmer over medium low heat for 30 minutes. Remove from heat and add avocado. Purée with wand blender or in batches in blender. Add cilantro and cream, and blend until thoroughly mixed. Add salt and pepper to taste.
Serve warm or chilled. Top with fried corn tortilla strips.
Makes about 10 servings.
2 carrots, washed, peeled and roughly chopped
1 white onion, peeled and roughly chopped
2 tablespoons canola oil
1 clove garlic, minced
1/3 cup flour
1/2 gallon (8 cups) fresh chicken stock
2 avocados, halved, seeded and peeled (pebbly-skinned brown-black
Haas are preferred)
1/4 cup chopped cilantro
1 cup heavy cream
Salt, to taste
Pepper, to taste
Corn tortillas, cut in strips and fried in hot oil, for garnish
In a large stock pot, sauté poblanos, carrots and onion in canola oil over medium heat for 5 minutes. Add garlic and sauté 1 minute. Add flour, mix well and sauté for 5 more minutes. Stir occasionally.
Add chicken stock and mix well. Simmer over medium low heat for 30 minutes. Remove from heat and add avocado. Purée with wand blender or in batches in blender. Add cilantro and cream, and blend until thoroughly mixed. Add salt and pepper to taste.
Serve warm or chilled. Top with fried corn tortilla strips.
Makes about 10 servings.