Source: San Antonio Express-News - La Fonda on Main restaurant, San Antonio, Texas

1 pound poblano chiles, washed, seeded and coarsely chopped (skin on)
2 carrots, washed, peeled and roughly chopped
1 white onion, peeled and roughly chopped
2 tablespoons canola oil
1 clove garlic, minced
1/3 cup flour
1/2 gallon (8 cups) fresh chicken stock
2 avocados, halved, seeded and peeled (pebbly-skinned brown-black
    Haas are preferred)
1/4 cup chopped cilantro
1 cup heavy cream
Salt, to taste
Pepper, to taste
Corn tortillas, cut in strips and fried in hot oil, for garnish

In a large stock pot, saut?poblanos, carrots and onion in canola oil over medium heat for 5 minutes. Add garlic and saut?1 minute. Add flour, mix well and saut?for 5 more minutes. Stir occasionally.

Add chicken stock and mix well. Simmer over medium low heat for 30 minutes. Remove from heat and add avocado. Pur? with wand blender or in batches in blender. Add cilantro and cream, and blend until thoroughly mixed. Add salt and pepper to taste.

Serve warm or chilled. Top with fried corn tortilla strips.

Makes about 10 servings.