Servings
2 s
Ingredients
- 1 large Ripe avocado
- 2 cups Chicken stock
- 3 tablespoons Fresh lime juice
- 1 teaspoon chopped fresh cilantro
- 2 teaspoons Sherry
2695
- 1/4 cup Cooked corn kernels
- 2 tablespoons Cooked black beans
- 1/4 cup Sour cream
- 1 tablespoon Finely-diced red bell pepper
- 1/2 teaspoon Chopped garlic
- 1 teaspoon Olive oil
- Juice of 1 lime
- Fresh Cilantro; chopped
Directions
- Peel and mash the avocado.
- Place the avocado, chicken stock, lime juice, cilantro, and sherry into a food processor.
- Puree until smooth, season with salt and pepper.
- Refrigerate for 1 hour.
- Meanwhile prepare the salsa.
- In a bowl combine the corn, black beans, peppers, garlic, olive oil, and lime juice.
- Season to taste with salt and pepper.
- Serve the soup in chilled cups topped with the salsa and fresh cilantro.
- Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2224 broadcast 10-16-1997) Downloaded from their Web-Site – http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.
- net 11-12-1997 Recipe by: Emeril Lagasse