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Recipe Name: Avocado Soup (with Minced Ginger), Radish Garnish And Cil Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Tablespoon(s) Avocado Oil
1 Tablespoon(s) Walnut oil, or 3 Tb fruity
Olive oil
1 Yellow onion, chopped
4 Cloves Garlic, peeled and
1 Piece of ginger, 1 1/2 inches
long peeled and minced
3 Serrano, or more or
jalapeno chiles stemmed
seeded and minced
4 Cup(s) Chicken stock
3 Ripe avocados, preferably
Haas variety
2 Limes
1 Radishes, 10-12
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, to taste
Black pepper, fresh ground
to taste
Complete title: Avocado Soup (with minced ginger), Radish Garnish and
Cilantro Cream Garnish 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. 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. Yield: 4 to 6 servings Radish Garnish 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. Cilantro Cream Garnish Stir the sour
cream and half-and-half together, add the chopped cilantro (or 1/8 of
a "motel-sized" bar of soap???), the remaining chili pepper, the
ground coriander and salt to taste. Chill until you are ready to use
it. Variation: "This soup is also delicious when served hot and is an
ideal opening to a hearty Mexican meal." Posted to CHILE-HEADS DIGEST
by "J. B. Cattley" <> on Nov 21, 1998, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2436
Calories From Fat: 1782
Total Fat: 204.7g
Cholesterol: 206.2mg
Sodium: 3902.7mg
Potassium: 4657mg
Carbohydrates: 106.5g
Fiber: 41.3g
Sugar: 23.1g
Protein: 66.7g

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