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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

Lynn's Avocado Jalapeno Soup

1 tbl Canola oil
2 cup Chopped yellow onions - (abt 2 onions)
4 x Garlic cloves chopped
2 x Jalapeno chiles stemmed, minced, seeded if desired
    Salt to taste
    Freshly-ground black pepper to taste
4 x to 5 Ripe  avocados peel, cut in chunks
1 qt Chicken stock
1/2 cup Crema see * Note
    (or creme fraiche or sour cream)
1/2 cup Chopped cilantro
2 tbl Feshly-squeezed lime juice
    Corn And Tomato Garnish see * Note

 Method :
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 to 20 minutes or until avocados are soft. Add Crema, bring 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.
This recipe yields 4 to 6 servings.
Comments: This pureed soup is delicious hot and delicious cold.
Yields are high to allow for leftovers! Soup will be thicker when cold so thin if desired with milk, cream, stock or water.
Also, this pureed soup lends itself to other garnishes: A dollop of Crema, creme fraiche or sour cream.
A sprinkling of herbs.
A spoonful of red or green salsa (crunchy texture contrast).
Freshly fried tortilla chips floating on top.