1 tablespoon canola oil
2 yellow onions, chopped
4 cloves garlic, chopped
2 jalapeno chiles, stemmed, seeded if desired, and minced
4 to 5 ripe avocados, peeled and cut into chunks
1 quart chicken stock
1/2 cup crema, creme fraiche or sour cream
1/2 cup chopped cilantro
2 tablespoons freshly squeezed lime juice
Heat oil in Dutch oven 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 a 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 and lime and serve, topped with corn and tomato garnish. Yield 4 to 6 servings.
Corn and Tomato Garnish:
2 ears corn, roasted or boiled, kernels cut off and reserved
2 Italian Roma tomatoes, seeded and diced
2 scallions, washed and sliced into thin rings
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon creme fraiche or sour cream
Stir together corn kernels with all other ingredients in a small bowl. Serve 2 spoonfuls on top of Avocado Soup.
Soup Index | Recipe Index | Home