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Peel and mash the avocado. Place the avocado, chicken stock, lime juice, cilantro, and sherry into a food processor. Puree until smooth, season with salt and pepper. Refrigerate for 1 hour. Meanwhile prepare the salsa. In a bowl combine the corn, black beans, peppers, garlic, olive oil, and lime juice. Season to taste with salt and pepper. Serve the soup in chilled cups topped with the salsa and fresh cilantro. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2224 broadcast 10-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 11-12-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (678g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 230 (54%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 25.6mg||8 %|
|Sodium 715.5mg||25 %|
|Potassium 1201.2mg||32 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 26.5g|
|Protein 16.5g||24 %|
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Calories per serving: 425
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