Take heart, Ann Arbor. We've only got 31 more days until spring. The days are getting noticeably longer. The dirty, depressing snow is melting. Before you know it, the bulbs you planted in the fall will be poking up, promising blue skies and green gardens. (The bulbs I just found in a paper bag in the back of my pantry will have to wait until next year.)

It's been a long cold winter, and though I hate to be the type to complain about the weather, I find myself yearning for warmer climates. I think it's this yearning that has led to a significant increase in avocado consumption in my house. If I can't travel to California or Mexico right now, at least I can eat like I'm there.

I can eat an avocado on or with almost anything. Avocados for breakfast with eggs. Avocados sliced over cottage cheese with salt and pepper. Avocados on sandwiches. There are very few things that can't be improved with a few avocado slices. (And before you say that chocolate wouldn't be better with avocado, you need to try an Indonesian avocado-chocolate shake.)

I took my inspiration for today's recipe from an old jazz tune by the legendary Slim Gaillard: "Avocado Seed Soup Symphony." I've always loved that song, so I set out to make some avocado soup of my own.

The very first and most important step in this soup is choosing perfectly ripe avocados. Feel free to get a little bit frisky with the avocados in the grocery store — give 'em a nice poke or a squeeze. If you can feel the flesh give a little, but it doesn't feel mushy, then you're probably good to go.

You can use chicken broth for the soup, but I prefer vegetable broth. I find that the chicken flavor can overwhelm the other, more subtle flavors in the soup.

This is one of those soups that tastes better the next day, so make it a day ahead and chill it overnight if you have the flexibility. It also works well as a cold soup, so file this one away for summer picnics as well.

Avocado Soup

Ingredients

2 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 teaspoon grated fresh ginger
3 cloves garlic, minced
6 cups vegetable or chicken broth
1 poblano pepper, seeded, roasted and chopped
3 tablespoons chopped fresh cilantro leaves
3 tablespoons lime juice
4 ripe Hass avocados, peeled, pitted and cut into cubes
½ teaspoon salt (or more, to taste)
¼ teaspoon freshly ground black pepper

Directions

1. Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook for 4-6 minutes, until the onions are soft. Add the garlic and ginger and cook for an additional minute. Stir the broth, cilantro, salt, pepper, roasted poblano, lime juice and avocados in the saucepot. Heat to a boil.

2. Blend the soup with an immersion blender, or in batches in a food processor or blender. Return the soup to the stove and heat through. Taste the soup and adjust seasonings as needed. Serve immediately in warmed bowls. Top with a dollop of sour cream for extra creaminess if desired.

This soup can also be served chilled.

Serves: 8

Jessica Webster leads the Food & Drink section for the AnnArbor.com community team. You can reach her at jessicawebster@annarbor.com. 

Bonus: Everyone needs a little bit of Slim Gaillard in their lives. Here he is, with fellow hipster Leo Watson, singing Avocado Seed Soup Symphony, Part 1.