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 saute 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. 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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|Serving Size: 1 Serving (2421g)|
|Recipe Makes: 1|
|Calories from Fat: 1597 (80%)|
|Amt Per Serving||% DV|
|Total Fat 177.4g||237 %|
|Saturated Fat 52g||260 %|
|Monounsaturated Fat 97.3g|
|Polyunsanturated Fat 17.5g|
|Cholesterol 203.8mg||63 %|
|Sodium 3941.3mg||136 %|
|Potassium 5369.5mg||141 %|
|Total Carbohydrate 108g||32 %|
|Dietary Fiber 62.5g||250 %|
|Sugars, other 45.5g|
|Protein 25.7g||37 %|
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Calories per serving: 1984
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