Avocado-Poblano Cream

[Anthony Theobald]

Hey there-I saw this one and had to make sure everybody saw it. Texas Monthly had this recipe from Austin. It is different and delicious.

5 ripe avocados, peeled and seeded
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, minced
1/4 teaspoon ground red chile
10 cups chicken stock, vegetable stock, or water
1 cup whipping cream or sour cream
1 tablespoon fresh chives, minced
1 fresh poblano chile, broiled and cut into strips
salt and pepper to taste

In a blender or food processor, purée avocados, lime juice, cilantro, ground chile, and 2 cups of the stock or water. Transfer to a large bowl. Combine avocado purée with remaining stock or water. Stir in whipping cream or sour cream, chives, and poblano strips. Season with salt and pepper. Serve warm or chilled. Makes approximately eleven 8-ounce portions.