View source for Avocado, Poblano Pepper and Corn Soup

[[category: Avocado]][[category:Chile Pepper]][[category:Corn]][[category: Walumachoncha's Recipes]][[category: Mexican]][[category:Soup]][[category:Vegetarian]]

Submitted by [[:category:Walumachoncha's Recipes|Walumachoncha]]

The [[:category:avocado|Avocado]]. Our main staple these days. Some people joke and called it soylent green, but at least they don't have to call it uncle george, amirite? we'll leave that to the troglodites from the cave system a few clicks down. 
I just remembered something from my elementary days in [[wikipedia:Mexico|Mexico]]. Did you guys know that the name for avocado came from the Nahuatl Axacatl?? It means testicle, and I hope you really enjoy this green testicle soup!!


Peel and chop two haas avocados, medium sized, and place them inside your food processor.

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Add salt, pepper, about 3/4 cup buttermilk, 1/2 cup whipping cream, and 1 cup milk.

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Blend until smooth, then transfer to medium pot.

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Remove kernels from an ear of corn, and cut thin strips from a poblano.

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Mix the soup base, the corn and poblano, butter, some chicken stock and a bit more milk, and let simmer while stirring often.

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Once the corn is tender, remove from heat and let rest for just a couple of minutes.

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Season, serve, garnish if you want, and enjoy.

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