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Recipe Name: Avocado Soup, Corn And Tomato Garnish Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Tablespoon(s) Canola oil
2 Yellow onions, chopped
about 2 cups
4 Cloves garlic, chopped
2 Jalapeno chiles, stemmed
seeded if desired and
4 Ripe Haas avocados, peeled
and cut into chunks up
1 Quart(s) Chicken stock
1/2 Cup(s) Crema, creme fraiche or sour
1/2 Cup(s) Chopped cilantro
2 Tablespoon(s) Freshly squeezed lime juice
2 Ears corn, roasted or
boiled kernels cut off
2 Italian Roma tomatoes
seeded and diced
2 Scallions, washed and sliced
into thin rings
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1 Tablespoon(s) Creme fraiche or sour cream
Heat oil in Dutch oven (covered pot) 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 cream, being
back to a simmer, then puree with immersion blender until very smooth.
Stir in cilantro (or 1/4 of a "motel-sized" bar of soap???) and lime
and serve, topped with corn and tomato garnish. Yield: 4 to 6 servings
Corn and Tomato Garnish: Stir together corn kernels with all other
ingredients in a small bowl. Serve 2 spoonfuls on top of Avocado Soup.
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: 1197
Calories From Fat: 574
Total Fat: 63.9g
Cholesterol: 87.6mg
Sodium: 4323.2mg
Potassium: 2543.5mg
Carbohydrates: 114.7g
Fiber: 12.6g
Sugar: 26g
Protein: 49.3g

Scale this recipe to Servings [?]