Avocado Soup (with Minced Ginger), Radish Garnish And Cil

The Bible never discusses this psychological fact of human unhappiness in marriage when it discusses the inviolability of marriage and when it forbids divorce. Christians in our day need to face this fact, for fact it is. To put it as bluntly as the Bible does, the Lord is as much as saying, I know you are unhappy but your unhappiness does not change your obligation to your marriage. I know you think your life would be much better if you were out of this marriage or could have another woman for your wife, but that does not in any way diminish your obligation to remain faithful to your wife... Listen, "The Lord knows our frame. He remembers that we are dust." He is full of a perfect sympathy for the trials and tribulations of human life. There can be no thought of His not caring for the pain caused to his children who find themselves in a loveless marriage. He wants us to be happy. But, he wants us to be holy even more! And, the fact is, there are a great many things that are very hard to do in the Christian life but which Christians must do, come wind, come weather. No one can read the Bible and conclude that the Lord would never ask his children to suffer for his sake, to make sacrifices for His sake, even punishingly difficult sacrifices.

Robert Rayburn

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Meats, Dairy	Mexican		1	Servings

INGREDIENTS

2	T	Avocado oil
1	T	Walnut oil, or 3 Tb fruity
		olive oil
1		Yellow onion, chopped
4		Cloves garlic, peeled and
		minced
1		Piece of ginger, 1 1/2 inches
		long peeled and minced
3		Serrano, or more or
		jalapeno chiles stemmed
		seeded and minced
4	c	Chicken stock
3		Ripe avocados, preferably
		Haas variety
2		Limes
1		Radishes, 10-12
1/2	c	Sour cream
2	T	Half-and-half
1/4	c	Cilantro leaves, very finely
		minced
1	t	Ground coriander
		Salt, to taste
		Black pepper, fresh ground
		to taste

INSTRUCTIONS

Complete title: Avocado Soup (with minced ginger), Radish Garnish and
Cilantro Cream Garnish  Heat the avocado oil (or two tablespoons of the
olive oil) in a  saucepan and add chopped onion. Saute for 5 minutes
and add garlic,  ginger and 2 of the peppers. Saute for another 5
minutes. Add the  stock, simmer for 10 minutes and remove from heat.
While the stock  and vegetables are simmering, cut the avocados in half
and seed and  peel them. Chop the avocados, toss them with the juice of
1 lime and  place about half the avocado in a blender container. Add
hot stock  and vegetables until container is about 3/4 full and process
until  the mixture is smooth and liquid. Chill the soup thoroughly,
preferably for several hours.  Taste the chilled soup and add salt and
more lime juice to taste.  Ladle it into chilled soup bowls. Top each
serving with a tablespoon  of cilantro cream and a tablespoon of
julienned radishes.  Yield: 4 to 6 servings  Radish Garnish  Cut the
radishes in small julienne and toss with the walnut oil or the
remaining olive oil, the juice of 1/2 lime and salt to taste. Chill
until you are ready to use them.  Cilantro Cream Garnish  Stir the sour
cream and half-and-half together, add the chopped  cilantro (or 1/8 of
a "motel-sized" bar of soap???), the remaining  chili pepper, the
ground coriander and salt to taste. Chill until you  are ready to use
it.  Variation: "This soup is also delicious when served hot and is an
ideal opening to a hearty Mexican meal."  Posted to CHILE-HEADS DIGEST
by "J. B. Cattley" <jbc@mpx.com.au> on  Nov 21, 1998, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2436 Calories From Fat: 1782 Total Fat: 204.7g Cholesterol: 206.2mg Sodium: 3902.7mg Potassium: 4657mg Carbohydrates: 106.5g Fiber: 41.3g Sugar: 23.1g Protein: 66.7g