Avocado Soup With Ancho Cream

Serves: 4

Zoie Ernser

1 January 1970

Based on User reviews:

50

Spice

48

Sweetness

50

Sourness

42 mins

Prep time (avg)

4.7

Difficulty

Ingredients:

2.5 cups

Vegetable Broth (divided)

2 tbsps

Lime Juice (fresh)

1 tsp

Cayenne Pepper

1 cup

Whipping Cream

1 large

Ancho Chile (dried *)

Directions:

1

For soup: Combine 1 cup vegetable broth and next 3 ingredients in processor; blend until smooth

2

Add remaining 1 1/2 cups broth and blend

3

Transfer to large bowl

4

Stir in cream

5

Cover and refrigerate at least 1 hour and up to 1 day

6

Season to taste with salt and pepper

7

Combine 1 cup vegetable broth and next 3 ingredients in processor; blend until smooth

8

Add remaining 1 1/2 cups broth and blend

9

Transfer to large bowl

10

Stir in cream

11

Cover and refrigerate at least 1 hour and up to 1 day

12

Season to taste with salt and pepper

13

For ancho cream: Stem chile, halve, and remove seeds

14

Heat small skillet over medium heat

15

Add chile and toast pieces on each side until pliable and aromatic, turning occasionally, about 2 minutes

16

Transfer chile to small bowl and add hot water just to cover

17

Soak until soft, about 30 minutes

18

Drain water; transfer chile to mini processor and purée

19

Strain ancho purée into small bowl, pressing on solids

20

Place whipping cream in another small bowl; whisk in 1 tablespoon ancho purée

21

Chill ancho cream until ready to use

22

Stem chile, halve, and remove seeds

23