Avocado Soup With Ancho Cream

• 2 1/2 cups vegetable broth, divided
• 2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
• 2 tablespoons fresh lime juice
• 1/4 teaspoon cayenne pepper
• 1/4 cup whipping cream
• 1 large dried ancho chile*
• 1/4 cup whipping cream

1. Combine 1 cup vegetable broth and next 3 ingredients in processor; blend until smooth. Add remaining 1 1/2 cups broth and blend. Transfer to large bowl. Stir in cream. Cover and refrigerate at least 1 hour and up to 1 day. Season to taste with salt and pepper.
2. Stem chile, halve, and remove seeds. Heat small skillet over medium heat. Add chile and toast pieces on each side until pliable and aromatic, turning occasionally, about 2 minutes. Transfer chile to small bowl and add hot water just to cover. Soak until soft, about 30 minutes. Drain water; transfer chile to mini processor and puree. Strain ancho puree into small bowl, pressing on solids. Place whipping cream in another small bowl; whisk in 1 tablespoon ancho puree. Chill ancho cream until ready to use.
3. Do ahead:
4. Ladle soup into 6 bowls. Drizzle ancho cream over and serve.
5. *Ancho chiles are dried poblanos. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

vegetable broth, avocados, lime juice, cayenne pepper, whipping cream, ancho chile, whipping cream

Taken from www.epicurious.com/recipes/food/views/avocado-soup-with-ancho-cream-235330 (may not work)