Lynn's Avocado Jalapeno Soup
1 tbl Canola oil
2 cup Chopped yellow onions - (abt 2 onions)
4 x Garlic cloves chopped
2 x Jalapeno chiles stemmed, minced, seeded if desired
Salt to taste
Freshly-ground black pepper to taste
4 x to 5 Ripe avocados peel, cut in chunks
1 qt Chicken stock
1/2 cup Crema see * Note
(or creme fraiche or sour cream)
1/2 cup Chopped cilantro
2 tbl Feshly-squeezed lime juice
Corn And Tomato Garnish see * Note
Method :
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 the simmer. Simmer 15 to 20 minutes or until avocados are
soft. Add Crema, bring 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.
This recipe yields 4 to 6 servings.
Comments: This pureed soup is delicious hot and delicious cold.
Yields are high to allow for leftovers! Soup will be thicker when cold so thin
if desired with milk, cream, stock or water.
Also, this pureed soup lends itself to other garnishes: A dollop of Crema, creme
fraiche or sour cream.
A sprinkling of herbs.
A spoonful of red or green salsa (crunchy texture contrast).
Freshly fried tortilla chips floating on top.