Recipe for cooking la fonda on main avocado poblano soup

Soups for Salads :: Copy-Cat Soups

La Fonda on Main Avocado Poblano Soup

Source: San Antonio Express-News - La Fonda on Main restaurant, San Antonio, Texas

1 lb. poblano chiles, washed, seeded and coarsely chopped (skin on)
2 carrots, washed, peeled and roughly chopped
1 white onion, peeled and roughly chopped
2 Tbsp. canola oil
1 clove garlic, minced
1/3 C. flour
1/2 gallon (8 C.) fresh chicken stock
2 avocados, halved, seeded and peeled (pebbly-skinned brown-black
    Haas are preferred)
1/4 C. chopped cilantro
1 C. heavy cream
Salt, to taste
Pepper, to taste
Corn tortillas, cut in strips and fried in hot oil, for garnish

In a lrg. stock pot, saut poblanos, carrots and onion in canola oil over med. heat for 5 min. Add garlic and saut 1 min. Add flour, mix well and saut for 5 more min. Stir occasionally.

Add chicken stock and mix well. Simmer over med. low heat for 30 min. Remove from heat and add avocado. Pure 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 approximately approximately 10 servings.