| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 4 | Servings | |
INGREDIENTS
| 1 | Ripe avocado | |
| 2 | lg | Leaves romaine (or other) lettuce |
| 1/4 | c | Chopped green onions, with tops |
| 1 | Clove garlic, mashed | |
| 2 | tb | Lime or lemon juice |
| 1 | To 2 Tbsp pure ground chili | |
| 4 | Sprigs fresh coriander (cilantro) | |
| 4 | c | Chicken stock |
INSTRUCTIONS
Serves 4 Cut avocado into quarters, remove pit and peel, and put the flesh in a blender or processor. Tear the romaine leaves into pieces and add to blender. Add remaining ingredients, together with half the stock, and puree until smooth. Combine with remaining stock in a pan and simmer, covered, 10 minutes. I Hear America Cooking From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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