First of all, a huge thank you to Kristy at Peppercorn Creative for my new blog design and logo. I love the work she did – she was wonderful to work with – and hope you enjoy the new blog too.
Soup is one of those perfect foods I rarely turn down. I’ve decided in fact to start stocking soups away in the freezer for nights I don’t feel like cooking, and plan to dive deeper into the world of stocks. (For the record, I’m talking about broths, not equity markets.) I’ve used the same one-size-fits-all veggie stock for almost everything for years, and have not taken advantage of all stocks can offer.
I’m thinking corn stock, tomato stock, and with autumn unbelievable appearing on the horizon, maybe a squash stock and mushroom brew. Stocks enrich soups, grains, and bean dishes with focused flavor, can offer up an umami flavor for folks not wanting meat or fish, and provide a home for, say, that other half of a Hatch chile I didn’t need in a recipe, like this soup.
This soup started as project to re-photograph a recipe I posted some time ago, but on the way to the shoot, I took some side trips from the original recipe – especially when our local market brought in a stash of Hatch chiles from New Mexico. Ultimately I took enough detours that this soup earned the right to stand on its own. I’ll still get around to rephotographing the original soup, but not until the Hatch chiles are gone. And since I have half a Hatch left over, maybe my first stock experiment should be a pepper stock….
Avocado Soup with Tomatillos and Hatch Chile
- 1 pound tomatillos
- 1 Hatch chile
- 2 avocados pitted and skin removed
- 1 white onion coarsely chopped (about 1 ¼ cups)
- 3 cloves Gourmet Garden Garlic - 80g" class="wprm-recipe-ingredient-link" target="_blank" rel="nofollow">garlic smashed and chopped
- 2 Tbsp cojita cheese
- ½ cup Mexican crema
- 2 cups vegetable broth
- ¼ cup lime juice
- ½ tsp kosher salt
- Remove the husks from the tomatillos and wash. Line a pan with foil and place the husked tomatillos and Hatch chile in the pan. Heat over medium-high heat and pan roast for 15 - 20 minutes, turning occasionally with tongs. A smaller pan is better than a larger pan for this since the tomatillos are round. With a smaller pan, it's easier to prop them up against each other as you turn them. When done, the tomatillos should be darkened on several places, softened, and just starting to ooze juices. The Hatch chile should be blackened over roughly 1/3 of the surface and soft.
- Core and quarter the tomatillos and add to the container of a blender or food processor fitted with a blade. Slice off the stem from the Hatch chile, slice in half, and remove the seeds. Save the other half for another use. If you love super spicy food, feel free to use the entire chile and place it in the blender container with the tomatillos.
- Add the avocados, onion, garlic, and cheese. Puree until smooth. Add the crema, broth, lime juice, and salt, and whirl again like crazy for 30 seconds.
- Pour into a bowl and refrigerate for at least 1 hour before serving.