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Avocado Soup & Stew

Kat's Avocado Mexican Soup Avocado Salsa

 x *********salsa************
2 lrg ripe tomatoes, unpeeled, seeded, an, d diced
2 tbl finely minced red onion
2 med cloves garlic, peeled and finely mi, nced
2 lrg anaheim peppers, roasted, peeled, a, nd finely diced
2 tbl finely minced fresh cilantro
1 x juice of 1 lime
1 sm avocado, peeled, pitted, and diced
4 tbl or 5, olive oil
1 x salt and freshly ground black peppe, r
1 x **********soup************
4 tbl unsalted butter
1 lrg onion, peeled and finely minced
1 tsp or 2, finely minced jalapeno pepper
2 tbl all-purpose flour
5 cup chicken stock
2 med avocados, peeled, pitted, and diced
1 x juice of 1/2 lemon
1/2 cup sour cream
1 x salt and freshly ground white peppe, r
1 x ********garnish***********
1 x tiny fresh cilantro leaves

 Method :
Start by making the salsa: In a medium bowl combine all of the ingredients. Season with salt and pepper and set aside.
To make the soup: Melt the butter over medium heat in a heavy 4-quart casserole. Add the onion, garlic, and jalapeno pepper and cook until soft but not brown. Add the flour and cook for 1 minute, stirring constantly. Add the chicken stock all at once and simmer for 15 minutes, or until the onion and pepper are very tender.
Strain the soup into a bowl and set the broth aside. Transfer the onion- pepper mixture to the workbowl of a food proceddor and process until very smooth. Add the avocados, lemon juice, and sour cream andagain process until smooth.
Return the broth to the casserole. Bring to a simmer, whisk in the avocado puree, and just heat through. Do not let come to a boil.
Taste and correct the seasoning, adding a dash more lemon juice if necessary and a large grinding of white pepper.
Serve the soup at room temperature in individual bowls and garnish each with a dollop of salsa and a few tiny cilantro leaves.