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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Dutch Soups & ste, New text im, Too hot tam 6 Servings

INGREDIENTS

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
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

INSTRUCTIONS

CORN AND TOMATO GARNISH
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.
Yield: 6 servings as garnish
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By     :  TVFN: Too Hot Tamales Show #Th6300
Posted to MC-Recipe Digest V1 #252
Date: Sun, 20 Oct 1996 07:30:52 -0500 (CDT)
From: "asher@mcs.com" <asher@mcs.com>
NOTES : Show 10/18/96

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