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