| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Tamara1 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
bn |
Spring onions |
| 1 |
sm |
Red chilli; minced |
| 1/2 |
bn |
Coriander |
| 4 |
|
Ripe avocados |
| 4 |
c |
Rich vegetable stock |
| 1/2 |
c |
Cream or sour cream or yoghurt |
|
|
Few splashes of worcestershire sauce |
|
|
Tabasco sauce to taste |
| 1 |
|
Red tomato; finely diced |
| 1 |
|
Yellow tomato; finely diced |
| 1/2 |
bn |
Coriander; chopped |
| 2 |
tb |
Cream or sour cream or yoghurt |
INSTRUCTIONS
Remove any tired strips of spring onion then wash the spring onions
well. Trim the roots then slice the spring onions, including the
green parts.
Heat the olive oil and add the spring onions, chilli and coriander and
saut. until the spring onions have wilted. Add the stock and heat
until warm then remove from the heat.
Scoop the avocado flesh from the skins and add to the soup with the
cream, sour cream or yoghurt, worcestershire and tabasco. Puree the
mixture until very smooth then season to taste with salt and pepper.
To make the salsa, finely dice the yellow and red tomatoes and mix
with the coriander and juice of 1 lime. Add salt and pepper to taste.
Serve garnished with the cream or sour cream or yoghurt and tomato
salsa.
Converted by MC_Buster.
Per serving: 157 Calories (kcal); 14g Total Fat; (76% calories from
fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 52mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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