| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Import, New, Text | 1 | Servings |
INGREDIENTS
| 4 | Ripe avocados | |
| 2 | Limes, Juice of | |
| 3 | c | Chicken stock |
| 1 | c | Mexican crema, recipe |
| follows | ||
| Sea salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
Push the avocados through a fine sieve. Place the avocado puree in a mixing bowl. Add the lime juice. Gradually add the chicken stock, stirring constantly. When the avocado has been thoroughly blended with the broth, slowly add the crema. The mixture should be smooth and creamy. Season with salt and pepper. Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca to use as garnish. Yield: 4 servings Posted to MC-Recipe Digest V1 #331 Recipe by: TOO HOT TAMALES SHOW #TH6267 From: Meg Antczak <meginny@frontiernet.net> Date: Fri, 6 Dec 1996 09:05:33 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 261
Calories From Fat: 80
Total Fat: 8.7g
Cholesterol: 21.6mg
Sodium: 1029.8mg
Potassium: 766.6mg
Carbohydrates: 25.9g
Fiber: <1g
Sugar: 11.4g
Protein: 18.2g