Title: Avocado Soup
Categories: Soups & ste, New text im, Too hot tam
Yield: 6 Servings

1 tb Canola oil
2 Yellow onions; chopped,
-about 2 Cups
4 Cloves garlic; chopped
2 Jalapeno chiles; stemmed,
-seeded, And Minced
4 Ripe Haas Avocados (Or 5);
-peeled, cut into Chunks
1 qt Chicken stock
1/2 c Crema OR creme fraiche or
-sour cream
1/2 c Chopped cilantro
2 tb Freshly squeezed lime juice

--------------------------CORN AND TOMATO GARNISH--------------------------
2 Ears corn; roasted or
-boiled, Kernels Cut Off
-And Reserved
2 Italian Roma tomatoes;
-seeded and diced
2 Scallions; washed and sliced
-Into Thin Rings
1/2 ts Salt
1/4 ts Pepper
1 tb Crema Or Sour Cream Crem
-Fraiche

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