1 T EVOO
1 onion
1 jalapeño, deseeded and chopped
2 tomatillos, husks removed, washed, and chopped
4 cloves garlic, chopped
1/2 t chipotle powder
2 avocados, peeled and depitted
3/4 cup milk
1/2 cup sour cream
1 cup vegetable broth
salt to taste
1. Combine oil, jalapeño, tomatillo, garlic, onions, salt, and chipotle powder in a skillet, cook until onions are translucent and all ingredients are tender.
2. Put remaining ingredients in a blender, pulse until blended, then add onion and pepper mixture and blend until well mixed.
3. Pour soup into a pot over low heat, stir often until warmed through. Serve with a sprinkle of quesadilla cheese and a bit of sour cream, if you like!
1 onion
1 jalapeño, deseeded and chopped
2 tomatillos, husks removed, washed, and chopped
4 cloves garlic, chopped
1/2 t chipotle powder
2 avocados, peeled and depitted
3/4 cup milk
1/2 cup sour cream
1 cup vegetable broth
salt to taste
1. Combine oil, jalapeño, tomatillo, garlic, onions, salt, and chipotle powder in a skillet, cook until onions are translucent and all ingredients are tender.
2. Put remaining ingredients in a blender, pulse until blended, then add onion and pepper mixture and blend until well mixed.
3. Pour soup into a pot over low heat, stir often until warmed through. Serve with a sprinkle of quesadilla cheese and a bit of sour cream, if you like!
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