Yield: 1 Servings
|1 tablespoon||Canola oil|
|2 \N||Yellow onions; chopped, about 2 cups|
|4 \N||Cloves garlic; chopped|
|2 \N||Jalapeno chiles; stemmed, seeded if desired, and minced|
|4 \N||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|
|2 \N||Ears corn; roasted or boiled, kernels cut off and reserved|
|2 \N||Italian Roma tomatoes; seeded and diced|
|2 \N||Scallions; washed and sliced into thin rings|
|1 tablespoon||Creme fraiche or sour cream|
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.