California Avocado Poblano Soup

Ingredients

 * 2 Tbsp finely diced tomato
 * 2 Tbsp thinly sliced green onion
 * 1/3 Tbsp + 2 teaspoons fresh lime juice, divided
 * 4 Genuine California avocados (about 2 pounds), peeled and seeded
 * 3 Cups chopped white Onion
 * 2 ¼ Cups chopped yellow bell pepper
 * ¾ Cup chopped poblano chile pepper
 * 3 Tbsp chopped garlic
 * 2 tsp vegetable oil
 * 1 Cup dry white wine
 * 2 quart water or chicken stock
 * 2 tsp ground cumin
 * 1 tsp chile powder
 * ½ tsp white pepper
 * 1 ½ tsp salt
 * 12 cilantro sprigs
 * queso fresco or feta Cheese, crumbled for garnish
 * Deep fried tortilla strips for garnish

Directions
To make garnish, mix tomato, green onion, 2 teaspoons lime juice, and a large pinch of salt; reserve.

To make soup, dice avocado.

Mix with remaining 1/3 tablespoon lime juice; reserve.

Saute Onion, peppers, and garlic in oil over high heat until lightly browned, about 5 minutes.

Deglaze pan with wine; reduce by half.

Add water or stock, cumin, chile powder, pepper, and salt.

Simmer, covered, 1 hour.

Puree mixture with reserved avocado mixture and cilantro sprigs; thin to desired consistency with additional water or stock. Add additional salt, if necessary.

Serve hot soup garnished with 1 teaspoon Cheese, 1 teaspoon reserved tomato mixture, and a few broken tortilla chips.