FOR THE SALSA
Peel and mash the avocado. Place the avocado, chicken stock, lime juice,
cilantro, and sherry into a food processor. Puree until smooth, season with
salt and pepper. Refrigerate for 1 hour.
Meanwhile prepare the salsa. In a bowl combine the corn, black beans,
peppers, garlic, olive oil, and lime juice. Season to taste with salt and
pepper.
Serve the soup in chilled cups topped with the salsa and fresh cilantro.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2224 broadcast 10-16-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-12-1997
Recipe by: Emeril Lagasse
A Message from our Provider:
“Shock your mom – go to church”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!