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Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15-20 minutes or until avocados are soft. Add cream, being back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with corn and tomato garnish. Yield: 4-6 servings Cooking the avocados preserves their bright color when chilled. CORN GARNISH: Stir together corn kernels with all other ingredients in a small bowl. Serve 2 spoonfuls on top of Avocado Soup. Yield: 6 servings as garnish Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : TVFN: Too Hot Tamales Show #Th6300 Posted to MC-Recipe Digest V1 #252 Date: Sun, 20 Oct 1996 07:30:52 -0500 (CDT) From: "firstname.lastname@example.org"
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