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  • Avocado Soup A La Mexicaine With Salsa Topping

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    Avocado Soup A La Mexicaine With Salsa Topping
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

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

    Directions

    1. Start by making the salsa: In a medium bowl combine all of the ingredients. Season with salt and pepper and set aside.
    2. To make the soup: Heat the butter over medium heat in a heavy 4-qt casserole. Add in the onion, garlic, and jalapeno pepper and cook till soft but not brown. Add in the flour and cook for 1 minute, stirring constantly. Add in the chicken stock all at once and simmer for 15 min, or possibly till the onion and pepper are very tender.
    3. Strain the soup into a bowl and set the broth aside. Transfer the onion- pepper mix to the workbowl of a food proceddor and process till very smooth. Add in the avocados, lemon juice, and lowfat sour cream andagain process till smooth.
    4. Return the broth to the casserole. Bring to a simmer, whisk in the avocado puree, and just heat through. Don't let come to a boil.
    5. Taste and correct the seasoning, adding a dash more lemon juice if necessary and a large grinding of white pepper.
    6. Serve the soup at room temperature in individual bowls and garnish each with a dollop of salsa and a few tiny cilantro leaves.
    7. Perla MeyersCuernavaca, MorelosArt of Seasonal Cooking MM

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