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1 tb Canola oil
2 Yellow onions; chopped, about 2 Cups
4 Cloves garlic; chopped
2 Jalapeno chiles; stemmed, seeded, And Minced
4 Ripe Haas Avocados (Or 5); peeled, cut into Chunks
1 qt Chicken stock
1/2 c Crema OR creme fraiche or sour cream
1/2 c Chopped cilantro
2 tb Freshly squeezed lime juice
Corn And Tomato Garnish
2 Ears corn; roasted or boiled, Kernels Cut Off And Reserved
2 Italian Roma tomatoes; seeded and diced
2 Scallions; washed and sliced Into Thin Rings
1/2 ts Salt
1/4 ts Pepper
1 tb Crema Or Sour Cream Crem Fraiche
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 15-20 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: 4-6 servings Cooking the avocados preserves their bright color when chilled. CORN GARNISH: Stir together corn kernels with all other ingredients in a small bowl. Serve 2 spoonfuls on top of Avocado Soup.
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