4 California Avocados
4 Cloves of Garlic, minced
2 White Chili Peppers
1 Anaheim Pepper
Juice from 1 Lime
3 and 1/3 Cups Chicken Broth, chilled
1/2 Cup Heavy Cream
1 Tablespoon Fresh Parsley, plus another few sprigs for garnish
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Ground Chipotle Pepper
1/4 Teaspoon Cumin
Roast the chili pepper over an open flame for about 1 minute on each side, holding them 3-4 inches away from the flame and rotating them back and forth over the flamer so that they do not become burned on one side. Cut the peppers into 3 inch chunks and set them aside.
Cut the avocados in half, remove the pits, and then remove the avocado pulp and place it in a bowl.
Now comes the easy part. Place all of the ingredients in a blender or food processor, and blend until a puree forms. You may need to do this in 2 batches depending on the size of your blender or food processor. Pour the puree into bowls and garnish with a sprig of fresh parsley. Serve immediately.
If you have leftovers, cover the top of the bowl with plastic wrap and then press down on the plastic wrap so that it touches the surface of the avocado soup. Avocados only brown when they are exposed to air, and if they are pressed against the plastic there is nowhere for the air to be. Ta dah!