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Receta Avocado Soup
by Global Cookbook

Avocado Soup
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  Raciónes: 6

Ingredientes

  • 1 Tbsp. Canola oil
  • 2 x Yellow onions, minced, about 2 C.
  • 4 x Cloves garlic, minced
  • 2 x Jalapeno chiles, stemmed, seeded, And Chopped
  • 4 x Ripe Haas Avocados (Or possibly 5), peeled, cut into Chunks
  • 1 quart Chicken stock
  • 1/2 c. Crema Or possibly creme fraiche or possibly lowfat sour cream
  • 1/2 c. Minced cilantro
  • 2 Tbsp. Freshly squeezed lime juice
  • 2 x Ears corn, roasted or possibly boiled, Kernels Cut Off And Reserved
  • 2 x Italian Roma tomatoes, seeded and diced
  • 2 x Scallions, washed and sliced Into Thin Rings
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 Tbsp. Crema Or possibly Lowfat sour cream Crem Fraiche

Direcciones

  1. Heat oil in Dutch oven over low heat; add in onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 min or possibly till translucent/soft. Add in avocados and stock and bring to the simmer. Simmer 15-20 min or possibly till avocados are soft. Add in cream, being back to a simmer, then puree with immersion blender till very smooth. Stir in cilantro and lime and serve, topped with corn and tomato garnish.
  2. Yield: 4-6 servings Cooking the avocados preserves their bright color when chilled. CORN GARNISH: Stir together corn kernels with all remaining ingredients in a small bowl. Serve 2 spoonfuls on top of Avocado Soup.
  3. Yield: 6 servings as garnish