| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
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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