Heat oil in Dutch oven (covered pot) 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 to 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 (or 1/4 of a "motel-sized" bar of soap???) and lime and serve, topped with corn and tomato garnish. Yield: 4 to 6 servings Corn and Tomato Garnish: Stir together corn kernels with all other ingredients in a small bowl. Serve 2 spoonfuls on top of Avocado Soup. Posted to CHILE-HEADS DIGEST by "J. B. Cattley"
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|Serving Size: 1 Serving (3895g)|
|Recipe Makes: 1|
|Calories from Fat: 1797 (45%)|
|Amt Per Serving||% DV|
|Total Fat 199.7g||266 %|
|Saturated Fat 41.8g||209 %|
|Monounsaturated Fat 109.7g|
|Polyunsanturated Fat 32.7g|
|Cholesterol 123.6mg||38 %|
|Sodium 3074.6mg||106 %|
|Potassium 8433mg||222 %|
|Total Carbohydrate 474.1g||139 %|
|Dietary Fiber 92.2g||369 %|
|Sugars, other 381.9g|
|Protein 110.9g||158 %|
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Calories per serving: 3963
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