Avocado Soup
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
36
Spice
43
Sweetness
54
Sourness
36
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Canola Oil4 cloves
Garlic (chopped)1 cup
Cilantro (chopped)2 tbsps
Lime Juice (freshly squeezed)1 tsp
Salt1 tsp
PepperDirections:
1
Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent
2
Add avocados and stock and bring to the simmer
3
Simmer 15 to20 minutes or until avocados are soft
4
Add cream, being back to a simmer, then puree with immersion blender until very smooth
5
Stir in cilantro and lime and serve, topped with corn and tomato garnish
6
Cooking the avocados preserves their bright color when chilled
7
Stir together corn kernels with all other ingredients in a small bowl
8
Serve 2 spoonfuls on top of Avocado Soup
9
Yield: 6 servings as garnish