Hot guacamole soup

Yield: 4 servings

Measure Ingredient
1 \N Ripe avocado
2 larges Leaves romaine (or other) lettuce
¼ cup Chopped green onions, with tops
1 \N Clove garlic, mashed
2 tablespoons Lime or lemon juice
1 \N To 2 Tbsp pure ground chili
4 \N Sprigs fresh coriander (cilantro)
4 cups Chicken stock

Serves 4

Cut avocado into quarters, remove pit and peel, and put the flesh in a blender or processor. Tear the romaine leaves into pieces and add to blender. Add remaining ingredients, together with half the stock, and puree until smooth. Combine with remaining stock in a pan and simmer, covered, 10 minutes.

I Hear America Cooking From the collection of Jim Vorheis

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