avocado soup, corn and tomato garnish

Categories
None
Yield
1 Servings
MeasureIngredient
1 tablespoon Canola oil
Yellow onions; chopped, about 2 cups
Cloves garlic; chopped
Jalapeno chiles; stemmed, seeded if desired, and minced
Ripe Haas avocados; peeled and cut into chunks, (up to 5)
1 quart Chicken stock
½ cup Crema; creme fraiche or sour cream
½ cup Chopped cilantro
2 tablespoons Freshly squeezed lime juice
Ears corn; roasted or boiled, kernels cut off and reserved
Italian Roma tomatoes; seeded and diced
Scallions; washed and sliced into thin rings
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Creme fraiche or sour cream

GARNISH

Heat oil in Dutch oven (covered pot) 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 to 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 (or ¼ of a "motel-sized" bar of soap???) and lime and serve, topped with corn and tomato garnish.

Yield: 4 to 6 servings

Corn and Tomato Garnish:

Stir together corn kernels with all other ingredients in a small bowl.

Serve 2 spoonfuls on top of Avocado Soup.

Posted to CHILE-HEADS DIGEST by "J. B. Cattley" <jbc@...> on Nov 21, 1998, converted by MM_Buster v2.0l.

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