Avocado Soup With Ancho Cream Recipes

Steps:

• Heat oven to 350 degrees F. Slice tortillas into 1/2-inch strips and scatter on large baking sheet. Spray with cooking spray and bake to golden and crisp. Remove from the oven and reserve.
• While the tortillas crisp, add the ancho chiles and the stock a large saucepan over medium heat. Bring to a boil then reduce heat to low and simmer until the dried peppers are tender.
• While anchos simmer, heat a medium soup pot with vegetable oil over high heat. Add corn and char at the edges, 2 to 3 minutes. Reduce the heat a little, then add the onions, peppers and garlic and season with the cumin, smoked paprika and cinnamon. Saute for 5 minutes, then add in the beer, cook for 1 minute and then stir in tomatoes. Puree the ancho chiles and stock in a processor, then add to the soup pot. Stir in the honey, then add the shredded chicken, and season with salt and pepper, to taste. Thin with 1 cup of water and simmer to combine flavors.
• Zest and juice 1 of the limes and add to the soup. Cut the avocados in half and remove the pit. Scoop the flesh onto a cutting board and dice. Put into a bowl and dress with the juice of the remaining lime.
• Pile the chips into a large soup bowl. Top the chips with diced avocado, then ladle in the soup. Garnish with sour cream and whole or chopped cilantro leaves before serving.

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.

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.

Steps:

• Combine avocados, jalapeno pepper, garlic, lime juice, sherry, and chicken broth in a blender and puree.
• Stir in cream and sprinkle with salt and pepper.
• Chill until ready to serve.
• Garnish with fresh parsley.

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.

Steps:

• Cut avocadoes all around the seed,twist and remove giant seed.
• Crush them with fork in bowl or with handy chopper til it's smooth.
• In medium size pot melt butter and add chilli peppers along with garlic powder and onion powder. Stir about half of minute.
• Put milk in and avocado paste. Whisk til totally smooth and heated thru.
• Take off burner just before starting to bubble. Do not boil.
• For last step, add the cheese pieces and serve.

Steps:

• In a skillet over medium heat, cook the bacon until evenly brown. Drain, reserving 1 tablespoon grease in the skillet, chop, and set aside. Place onion and celery in the skillet, and cook until tender.
• Transfer the onion and celery to a blender or food processor. Pour in 1/2 the chicken stock, add avocados, and blend until smooth.
• Transfer blender mixture to a large pot over medium heat. Whisk in remaining stock, wine, lime juice, and heavy cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve.