When I lived in France, in the ‘80s and early ‘90s, I hardly ever ate avocados. Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel. They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California. “Poor man’s butter,” they used to call avocados when my father was a child. (Now they would more aptly be described as “rich man’s butter.”) Simple Mexican soups like this one often include avocado, which is diced or sliced and added to the soup when it’s ladled into bowls. Featured in: Avocados: Poor ManS Butter No More.
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|Serving Size: 1 recipe (4298g)|
|Recipe Makes: 1|
|Calories from Fat: 423 (29%)|
|Amt Per Serving||% DV|
|Total Fat 47g||63 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 22.5g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 115.2mg||35 %|
|Sodium 5514.8mg||190 %|
|Potassium 5124.3mg||135 %|
|Total Carbohydrate 154.4g||45 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 148.8g|
|Protein 101g||144 %|
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Calories per serving: 1469
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