Vegetables > Tomato >
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Avocado Soup, Corn & Tomato Garnish
1 tablespoon of canola oil
2 yellow onions, chopped,
4 Cloves garlic, chopped
2 Jalapeno chiles, stemmed,
4 ripe Haas avocados, peeled
1 quart of chicken stock
1/2 cup of Crema; creme fraiche or sour
1/2 cup of chopped cilantro
2 tablespoons of freshly squeezed lime juice
GARNISH
2 Ears corn; roasted
2 Italian Roma tomatoes
2 Scallions; washed and sliced
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 tablespoon 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 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. |
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