The Liberty Bar is one of my favorite restaurants for a lot of reasons. It’s a conversation piece all on its own with the leaning facade and crooked walls. But, it’s the food that is consistently innovative and good that keeps me going back.
Be sure and check out their weekend brunches-wait till you try the chocolate-cinnamon cookies that _start_ the meal.
This is a perfect soup for our hot summers….Enjoy!…and thank you Oscar for the recipe.
Peel avocados. Cut in small pieces and puree with chilled chicken broth until desired consistency. Transfer to a bowl. Add cream, mix well.
Peel poblanos, seed, chop and add to mixture along with chopped cilantro. Season with salt and cayenne pepper to taste.
Peel and chop bell pepper, garnish soup when serving.
Makes about 8 servings.
- 4 Large avocados
- 4 c Chicken broth
- 3 c Sour cream
- 1 T Lemon juice
- 1 T Cilantro, chopped
- 1 pinch Cayenne pepper
- 2 Roasted poblano peppers
- 2 Roasted red bell peppers