| 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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