Chicken soup with guacamole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Chicken soup |
| ½ | cup | Rice* |
| 2 | Avocado, med | |
| 1 | Tomato, large; diced | |
| 4 | Scallion; w/top, sliced | |
| Mrs. Rasmussen's Book of One-Arm Cookery | ||
| Mary Lasswell | ||
| Salt; to taste | ||
| 1 | Chile serrano; minced | |
| 2 | tablespoons | Cilantro; chopped |
| 2 | Lime, Mexican | |
Directions
TOPPING
Make the chicken soup from a well-grown hen with pieces of meat, skinned and boned, left in. The pieces should be fairly large; this is a main- dish soup. *The rice should be cooked in the soup.
Peel and slice the avocados, and cut into 1" pieces. The chiles are best chopped fine in a blender. Halve the limes.
Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on the uncooked topping. Serve with hot tortillas.