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MEET THE GROWERS
Mary Bergen
Rancho dos Rios
Ojai, California
Born a city girl, she converted to country life after her family bought Ranchos dos Rios, their 800-acre ranch, in 1957. Her father dedicated 100 acres to California Avocados in 1972. Mary formed a profound connection with nature on the ranch that ultimately became...
CALIFORNIA AVOCADO POBLANO SOUP
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Preparation
0 min
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Cook Time
0 min
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Total Time
0 min
Recipe Provided By the California Avocado Commission, for foodservice use
Ingredients
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2.000
2
Tbsp.
finely diced tomato
-
2.000
2
Tbsp.
thinly sliced green onion
-
0.333
⅓
Tbsp.
+ 2 teaspoons fresh lime juice, divided
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4.000
4
Genuine California Avocados (about 2 pounds), peeled and seeded
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3.000
3
cups
chopped white onion
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2.250
2 ¼
cups
chopped yellow bell pepper
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0.750
¾
cup
chopped poblano chile pepper
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3.000
3
Tbsp.
chopped garlic
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2.000
2
tsp.
vegetable oil
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1.000
1
cup
dry white wine
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2.000
2
quart water or chicken stock
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2.000
2
tsp.
ground cumin
-
1.000
1
tsp.
chile powder
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0.500
½
tsp.
white pepper
-
1.500
1 ½
tsp.
salt
-
12.000
12
cilantro sprigs
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0.000
Queso Fresco or Feta cheese, crumbled for garnish
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0.000
Deep fried tortilla strips for garnish
Instructions
- To make garnish, mix tomato, green onion, 2 teaspoons lime juice, and a large pinch of salt; reserve.
- To make soup, dice avocado.
- Mix with remaining 1/3 tablespoon lime juice; reserve.
- Saute onion, peppers, and garlic in oil over high heat until lightly browned, about 5 minutes.
- Deglaze pan with wine; reduce by half.
- Add water or stock, cumin, chile powder, pepper, and salt.
- Simmer, covered, 1 hour.
- Puree mixture with reserved avocado mixture and cilantro sprigs; thin to desired consistency with additional water or stock. Add additional salt, if necessary.
- Serve hot soup garnished with 1 teaspoon cheese, 1 teaspoon reserved tomato mixture, and a few broken tortilla chips.
Serving Size = 1 Cup
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
Nutrition Information per Serving: 200 calories, 15g of fat, 330mg of sodium, 4g of protein.
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
avocado/poblano soup
This soup is a winner! No dairy and It's a soup served hot. I've shared it with friends and they agree. Goes great with grilled-cheese/anaheim chile sandwiches.
Submitted By ron - Aug 2, 2010
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