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Name: Avocado Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 Ears corn roasted or; 4 Haas Avocados Ripe; 1/2 c Crema or crème fraîche; 2 Yellow onions chopped; 2 Jalapeno chiles stemmed; 1/2 c cilantro Chopped; 1/4 ts Pepper; 1 tb Canola oil; 1/2 ts Salt; 2 tb lime juice Freshly-squeezed; 4 Garlic chopped; 2 Italian Roma tomatoes; 1 qt Chicken Stock; 1 tb Crema Or Sour Cream or crème fraîche; 2 Scallions washed and sliced

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INGREDIENTS

2 Ears corn ; roasted or
4 Haas Avocados ; Ripe
1/2 c Crema ; or crème fraîche
CORN AND TOMATO GARNISH
2 Yellow onions ; chopped
2 Jalapeno chiles ; stemmed
1/2 c cilantro ; Chopped
1/4 ts Pepper
1 tb Canola oil
1/2 ts Salt
2 tb lime juice ; Freshly-squeezed
4 Garlic ; chopped
2 Italian Roma tomatoes
1 qt Chicken Stock
1 tb Crema ; Or Sour Cream or crème fraîche
2 Scallions ; washed and sliced

Servings

INSTRUCTIONS

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: "asher@mcs.com" NOTES : Show 10/18/96

NOTES

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Avocado Soup

2 Ears corn roasted or
4 Haas Avocados Ripe
1/2 c Crema or crème fraîche
 CORN AND TOMATO GARNISH
2 Yellow onions chopped
2 Jalapeno chiles stemmed
1/2 c cilantro Chopped
1/4 ts Pepper
1 tb Canola oil
1/2 ts Salt
2 tb lime juice Freshly-squeezed
4 Garlic chopped
2 Italian Roma tomatoes
1 qt Chicken Stock
1 tb Crema Or Sour Cream or crème fraîche
2 Scallions washed and sliced

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: "asher@mcs.com" <asher@mcs.com>    NOTES : Show 10/18/96

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Nutrition

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Serving Size: 1 Serving (608g)
Recipe Makes: 6

Calories: 451
Calories from Fat: 275 (61%)

Amt Per Serving		% DV

	Total Fat 30.6g	41 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 17.6g
	Polyunsanturated Fat 4.2g
Cholesterol 20.6mg		6 %
Sodium 494.7mg		17 %
Potassium 1309.8mg		34 %
Total Carbohydrate 37g		11 %
	Dietary Fiber 11.5g	46 %
	Sugars, other 25.4g
Protein 13.4g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 451

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