California Dreamin' with Avocado Soup

All the leaves are brown

And the sky is gray...

California dreamin'

On such a winter's day

-The Mamas and The Papas

It's early March and despite the daylight hours getting a bit longer up here in what often feels like Northern Siberia, winter is far from over.  Although this winter has been quite mild, Thursday brought us a harsh reminder in the form of over a foot of that fluffy white stuff.

I don't despise the cold & snowy Maine winters, but I do readily admit to getting a bit impatient for warmer days once we hit March.  I've lived in climates where March meant warm sunny days and sprouting flowers.  March in Maine means teasing days of sunshine quickly followed by flurries and snow drifts.

So we are doing our best to get back at old man winter by eating something that reminds us of warmer days and warmer climates.  Today's recipe for Avocado Soup has me California Dreamin'.

Unlike most of my Soupy Sunday recipes this is not an all-day cooking event.  It's a quick-fix: from start to finish preparation was around 30 minutes using an immersion blender.

I'm serving this soup warmed, but chilled it would make an excellent meal on a summer's day.  Avocado gives this soup a creamy texture without the added cream...or calories.  We made a satisfying meal of it along with chips, salsa and a side of black beans.

 Ingredients


1/2 cup sour cream
1/4 teaspoon ground chipotle chile pepper
2 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
6 cup chicken broth (use vegetable stock for vegetarian version)
2 tablespoon chopped fresh cilantro leaves
Juice from 1 lime
4 avocados, pitted, peeled and cut into large cubes (about 5 cups)
Salt to taste


Directions


Stir the sour cream and chile pepper in a small bowl.  Set aside.

Heat the oil in a large pot over medium heat. Add the onion and sauté for 5-10 minutes until soft. Add garlic and cook for  an additional 30 seconds. Stir in the broth, cilantro, lime juice and avocados.  I read that adding a few avocado pits to the mixture will keep the color bright and prevent it from turning drab green.

Pre-blended soup

Increase the heat to medium high and allow the soup to reach a gentle boil.  Puree the soup by first removing any pits and blending with an immersion blender to the desired consistency.  I left mine a little chunky.  If you don't have an immersion blender puree in batches using a blender or food processor. Add salt to your taste as required.

I served the soup immediately.  I would not recommend excess long term heating with this soup as it will likely only oxidize the avocado making it look unappetizing and gray.  

Top soup with a dollop of the chipotle sour cream and a few cilantro leaves.

Enjoy!