Servings
6 s
Ingredients
- 1 tablespoon Canola oil
- 2 Yellow onions; chopped, about 2 Cups
- 4
- 2 Jalapeno chiles; stemmed, seeded, And Minced
- 4 Ripe Haas Avocados (Or 5); peeled, cut into Chunks
- 1 quart Chicken stock
- 1/2 cup Crema OR creme fraiche or sour cream
- 1/2 cup Chopped cilantro
- 2 tablespoons Freshly squeezed lime juice
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- 2 Ears corn; roasted or boiled, Kernels Cut Off And Reserved
- 2 Italian Roma tomatoes; seeded and diced
- 2 Scallions; washed and sliced Into Thin Rings
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 tablespoon
Directions
- Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent.
- Add avocados and stock and bring to the simmer.
- Simmer 15-20 minutes or until avocados are soft.
- Add cream, being back to a simmer, then puree with immersion blender until very smooth.
- Stir in cilantro and lime and serve, topped with corn and tomato garnish.
- Yield: 4-6 servings Cooking the avocados preserves their bright color when chilled.
- CORN GARNISH: Stir together corn kernels with all other ingredients in a small bowl.
- Serve 2 spoonfuls on top of Avocado Soup.
- Yield: 6 servings as garnish Copyright, 1996, TV FOOD NETWORK, G.
- P.
- , All Rights Reserved Recipe By : TVFN: Too Hot Tamales Show #Th6300 Posted to MC-Recipe Digest V1 #252 Date: Sun, 20 Oct 1996 07:30:52 -0500 (CDT) From: “asher@mcs.com”