Avocado Soup
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Avocado Soup
  Avocado    Soups  
Last updated 6/12/2012 12:59:00 AM. Recipe ID 21877. Report a problem with this recipe.
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      Title: Avocado soup
 Categories: 
      Yield: 46 Servings
 
      1 tb Canola oil
      2    Yellow onions, chopped,
           About 2 cups
      4    Cloves garlic, chopped
      2    Jalapeno chiles, stemmed,
           Seeded if desired, and
           Minced
     45    Ripe Haas avocados, peeled
           And cut into chunks
      1 qt Chicken stock
    1/2 c  Crema, creme fraiche or sour
           Cream
    1/2 c  Chopped cilantro
      2 tb Lime juice

MMMMM------------------CORN AND TOMATO GARNISH-----------------------
     16    Ears corn, roasted or boiled
           Kernels cut off and
           Reserved
     16    Italian Roma tomatoes,
           Seeded and diced
     16    Scallions, washed and sliced
           Into thin rings
      3 ts Salt
  1 1/2 ts Pepper
      8 tb Crema; creme fraiche or sour
           Cream
 
  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 1520 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.
  
  Cooking the avocados preserves their bright color when chilled.
  
  Corn and tomato garnish: Stir together corn kernels with all other
  ingredients in a small bowl. Serve 2 spoonfuls on top of Avocado Soup.
  
  All of these pureed soups are delicious hot and delicious cold.
  Yields are high to allow for leftovers! Soups will be thicker when
  cold so thin if desired with milk, cream, stock or water.
  
  These recipes showcase our friends the food mill (which purees and
  separates) and immersion blender (purees in the pot, no muss, no
  fuss, no bother). Great tools for purees.
  
  Any of these pureed soups lend themselves to other garnish:
  
  a dollop of crema, creme fraiche or sour cream a sprinkling of herbs a
  spoonful of red or green salsa (crunchy texture contrast) freshly
  fried tortilla chips floating on top
  




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Recipe ID 21877 (Apr 03, 2005)

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