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Avocado: Avocado Soup

Source of Recipe

Curtis Aikens


List of Ingredients

2 tablespoons canola oil -- (1/2 pkg)
2 onions, chopped
3 cloves garlic, chopped
1 chipotle pepper in adobo, chopped
salt to taste
4 ripe Haas avocados, peel, cut chunks
1 quart vegetable stock + more if too thick
1/2 cup sour cream or yogurt
1/3 cup chopped cilantro
2 tablespoons freshly squeezed lime juice
thinly sliced scallions for garnish


Recipe

Heat the oil in a large saucepan over medium high heat and add onions, garlic, chipotle pepper and saute until onions are translucent, about 5 minutes. Add salt, avocados, stock bring to a boil then reduce heat and simmer for 10 to 15 minutes or until avocados are soft. Add sour cream or yogurt and simmer for a minute more. Remove from heat and puree in a blender or with an immersion blender. Add more stock if too thick. Stir in cilantro and lime juice. Ladle into bowls and top with scallions. Yield: 4 servings