Easy, refreshing soup of smoky roasted tomatillos, spicy chipotles in adobo, creamy avocado, and tart lime.
Someday, if I ever write a cookbook, it will be on soup. Too narrow? I respectfully disagree. Too seasonal? No way. It’s a wonderful way to celebrate each and every season. Butternut squash and roasted cauliflower soups in the fall and winter; spring lettuce or strawberry soups in the spring; fruit soups in the summer.
Soup is the ultimate in make-ahead meals. I can make a ton of it, freeze part, and have an easy lunch or dinner on a busy day. Whenever I want to lose weight (always), or just too busy to plan a big meal (almost always), I make soup. Take this week: we’re presently in the middle of packing up our house and catching up on much more deferred maintenance than I ever thought we had as we ready our home to sell. By the time I get to 6:00 in the evening, I barely have enough energy to raise a wine glass to my lips unassisted; planning a lovely little dinner is simply not going to happen. So, besides eating out, soup has been the perfect answer.
This soup is similar to one of my favorite green salsas I make, and can be paired with a salad for lunch, or with some skewers of spicy shrimp for a healthy dinner. It has a hint of smokiness from the roasted tomatillos and a little kick from the chipotle peppers in adobo, all balanced by the creamy avocado and tart lime.
Avocado and Roasted Tomatillo Soup
- 1 pound tomatillos
- 1 Anaheim chile
- 1 white onion, finely chopped (about 1 1/4 cups)
- 2 avocados, separated
- 1 clove garlic, finely chopped
- 1 tablespoon lime juice
- 1 cup vegetable broth
- 2 teaspoons fresh, chopped oregano
- 1/2 teaspoon kosher salt
- 7-8 twists freshly ground pepper
- 1 tablespoon crème fraiche
- 1/8 teaspoon chipotle pepper in adobo sauce
Line a saute pan with foil and place it over medium heat. Husk and wash the tomatillos and place them in the pan to roast. Add the Anaheim chile. Using tongs, continue to turn them to brown them on different sides until they start to soften, about 15 minutes. The tomatillos should have brown spots on several sides and be a little soft; the chile should be browned and fairly soft. Remove and let cool enough to handle. Core the tomatillos and place in the bowl of a food processor. Core and seed the chile, and place it in the same bowl.
Add one of the avocados and all of the rest of the ingredients to the same bowl and process until fairly smooth.
Chill for 2 hours. To serve, cut the other avocado into cubes and add it to the soup.
Garnish with a couple of sautéed shrimp if desired.