| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
|
Ripe avocado |
| 2 |
lg |
Leaves romaine (or other) lettuce |
| 1/4 |
c |
Chopped green onions, with tops |
| 1 |
|
Clove garlic, mashed |
| 2 |
tb |
Lime or lemon juice |
| 1 |
|
To 2 Tbsp pure ground chili |
| 4 |
|
Sprigs fresh coriander (cilantro) |
| 4 |
c |
Chicken stock |
INSTRUCTIONS
Serves 4
Cut avocado into quarters, remove pit and peel, and put the flesh in a
blender or processor. Tear the romaine leaves into pieces and add to
blender. Add remaining ingredients, together with half the stock, and
puree until smooth. Combine with remaining stock in a pan and simmer,
covered, 10 minutes.
I Hear America Cooking From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”