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Associate.com - Share Your Recipe!

Recipe Name: Avocado Soup With Radishes And Cilantro Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Tablespoon(s) Avocado Oil
1 Tablespoon(s) Walnut Oil or 3 T. Fruity
Olive oil
1 Yellow onion, chopped
4 Cloves Garlic, peeled and
Minced
1 Piece Ginger, 1 1/2 inches
1 Long, peeled and minced
3 Serrano or Jalapeno chili
Peppers, stemmed seeded and
4 Cup(s) Chicken stock
3 Ripe avocados, preferably
The Haas variety
2 Limes
1/2 Cup(s) Sour cream
2 Tablespoon(s) Half-and-half
1/4 Cup(s) Cilantro leaves, very finely
1 Teaspoon(s) Ground coriander
Salt
1 Radishes, 10-12
Black pepper
Directions:
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. Chill the soup thoroughly, preferably for several hours.
To make the cilantro cream, stir the sour cream and half-and-half
together, add the chopped cilantro, the remaining chili pepper, the
ground coriander and salt to taste. Chill until you are ready to use
it. Cut the radishes in small julienne and toss with the walnut oil or
the remaining olive oil, the juice of 1/2 lime and salt to taste.
Chill until you are ready to use them. Taste the chilled soup and add
salt and more lime juice to taste. Ladle it into chilled soup bowls.
Top each serving with a tablespoon of cilantro cream and a tablespoon
of julienned radishes. Variation This soup is also delicious when
served hot and is an ideal opening to a hearty Mexican meal.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1989
Calories From Fat: 1469
Total Fat: 169.9g
Cholesterol: 88.6mg
Sodium: 1809.3mg
Potassium: 4078.7mg
Carbohydrates: 102.1g
Fiber: 40.6g
Sugar: 22.4g
Protein: 39g


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