Avocado Tomatillo Soup
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This is hearty yet elegant, with a velvety texture and unusual smoky 
flavor. The tang of tomatillos is beautifully balanced by the richness of 
avocado.

1 to 2 fresh green chiles
1 quart fresh tomatillos (about 1-1/2 pounds), husked and rinsed
2 ripe Hass avocados*
4 teaspoons fresh lime juice
2 scallions, chopped
2 tablespoons chopped fresh cilantro
3 cups cold water
1/2 teaspoon salt
1/8 teaspoon ground black pepper

* A ripe avocado is somewhat fragrant and yields slightly to thumb 
pressure. When perfectly ripe, the soft flesh can be easily separated from 
the peel. Dark, discolored spots are a sign of bruising and/or 
overripeness.

Preheat the broiler.

Place the chiles and the tomatillos (stem side down) on an unoiled, 
nonreactive, heatproof baking pan and broil near the heat source for about 
10 minutes. Turn them over with tongs and broil for 5 minutes more. The 
tomatillos will intensify in color and may scorch slightly-when removed 
from the broiler, they should collapse or wilt.

Meanwhile, slice each avocado lengthwise around its center, gently twist 
the halves apart, and remove the pit. Scoop the avocado flesh into a large 
bowl. Sprinkle on the lime juice and toss to coat well.

Remove the baking pan from the broiler and set aside the chiles for the 
moment. Transfer the tomatillos and all of their juices to a separate bowl 
to cool. Return the chiles to the baking pan, broil for 5 minutes longer, 
and then set aside.

When cool, add the tomatillo juices to the avocados. Turn each tomatillo 
inside out through its stem scar and use a spoon to scrape the flesh into 
the bowl of avocados. Discard the skins. Remove and discard the stems and 
any tough seeds from the chiles (see Note). Add the stemmed chiles, 
scallions, cilantro, water, salt, and pepper to the bowl.

In a blender, puree everything in batches until very smooth and thick. If 
needed, stop the blender once or twice to scrape down the sides. Add up to 
1 cup of water if you prefer the soup less thick.

Refrigerate at least 30 minutes before serving.

Note: If desired, remove all of the chile seeds for a milder hot.

From: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, 
      Stews, Salads and Extras by Moosewood Collective