Best Liberty Bars Chilled Avocado And Poblano Soup Recipes

Chilled Avocado Soup image

Provided by Marcela Valladolid

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt, for seasoning, plus 1 teaspoon
4 firm ripe avocados, halved, pitted, peeled and mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro leaves
2 cups water
1 teaspoon freshly ground black pepper
1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
Crostini or croutons, for serving, optional

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.

Liberty Bar's Chilled Avocado and Poblano Soup image

Provided by Fran6

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

3 large ripe avocados, preferably Hass
3 cups chicken broth (to taste)
3 cups sour cream
1 tablespoon lemon juice
1 poblano pepper, roasted
1 tablespoon chopped cilantro
salt, to taste
cayenne or black pepper, to taste
1 red bell pepper, roasted, peeled and diced, for garnish

Steps:

Peel avocados and cut into small pieces. Place in blender or food processor along with chicken broth and puree until smooth. Pour into large bowl, add sour cream and lemon juice and mix well.
Peel and seed poblano pepper and cut into 1/4-inch dice, or as desired; add to bowl. Stir in chopped cilantro and season to taste with salt and cayenne or black pepper. Chill in refrigerator. If you prefer a thinner soup, add more chicken stock, to taste.
Pour into serving bowls and garnish with finely diced red pepper.
(Note: Substitute black pepper for cayenne if the heat from the poblano is sufficient).

Nutrition Facts : Calories 354, Fat 32.1, SaturatedFat 13.3, Cholesterol 38, Sodium 339.5, Carbohydrate 13.9, Fiber 6.8, Sugar 1.7, Protein 6.8

Chilled Avocado Soup with Roasted Poblano Cream image

Provided by Cynthia Nims

Yield Makes 14 mini soups

Number Of Ingredients 14

Soup
2 small ripe avocados
2 cups vegetable or chicken broth
1/3 cup thinly sliced green onion, white and pale green portions
1/4 cup freshly squeezed lime juice
2 tablespoons tequila
Few dashes Tabasco
Salt
Slivered green onion tops, for garnish (optional)
Roasted Poblano Cream
1 poblano chile
3 tablespoons sour cream
1/4 teaspoon ground cumin
Salt

Steps:

To make the soup, peel, pit, and coarsely chop the avocados. Purée them in a food processor with 1/2 cup of the broth, the green onion, lime juice, and tequila, scraping down the sides as needed. With the motor running, add the remaining broth. Season to taste with Tabasco and salt. Transfer the soup to a large lipped measuring cup or bowl and refrigerate for at least 2 hours.
To make the roasted poblano cream, roast the chile under the broiler until the skin blackens, turning occasionally to roast evenly, 10 to 15 minutes total. Put the chile in a plastic bag, securely seal it, and set aside to cool. When the chile is cool enough to handle, peel away and discard the skin. Remove the core and seeds and chop the chile.
Put the chopped poblano in the food processor with the sour cream, cumin, and a pinch of salt. Process until very smooth, scraping the sides once or twice. Transfer to a small bowl and refrigerate until you are ready to serve.
To serve, pour the avocado soup into tall shot glasses or espresso cups of about 1/4-cup capacity and top each with a small spoonful of the poblano cream. Top the cream with a pinch of green onion slivers and arrange on a tray to serve.