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AVOCADO SOUP
  • 2 Tb avocado oil
  • 1 Tb walnut oil (or 3 Tb fruity olive oil )
  • 1 md yellow onion, chopped
  • 4 cloves garlic, peeled and minced
  • 1 piece of ginger,1 1/2 inches long, peeled and minced
  • 3 (or more) serrano or jalapeno chiles, stemmed, seeded and minced
  • 4 c chicken stock
  • 3 ripe avocados, preferably Haas variety
  • 2 limes
  • 1 ts ground coriander
  • salt, to taste
  • black pepper, fresh ground, to taste
    1. Heat the avocado oil (or two tablespoons of the olive oil) in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, cut the avocados in half and seed and peel them. Chop the avocados, toss them with the juice of 1 lime and place about half the avocado in a blender container. Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid.

     

     
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