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  • MEXICAN AVAOCADO SOUP

    1 vote
    MEXICAN AVAOCADO SOUP
    Servings: 6-8
    by duane
    7 recipes
    		 >
    A DELICIOUS SOUP SERVED HOT.

    Ingredients

    • 5 MEDIUM-SIZED AVOCADOES
    • 3 T BUTTER
    • CREAM USED FOR THICKENING
    • 2 TABLESPOONS FLOUR
    • 2 TABLESPOONS VEGETABLE OIL
    • 8 CUPS LIQUID {BEEF BROTH OR CHICKEN BROTH
    • YOUR FAVORITE GREEN CHILIES TO TASTE,AS MANY AS YOU
    • LIKE.USE ONE GREEN BELL PEPPER FOR MILD FLAVOR.
    • 20 STEMS OF CILANTRO
    • 1 LARGE SPANISH ONION
    • 1 # MILD WHITE CHEESE{MILD CHEDDAR,MONTEREY JACK
    • SALT PEPPER TO TASTE

    Directions

    1. SCOOP FLESH FROM AVOCADOES AND DICE INTI SQUARES
    2. .CUT CHEESE INTO SQUARES UNLESS YOU USE SHREDDED
    3. CHOP ONION,CILANTRO,AND CHILIES ROUGHLY..
    4. LIQUEFY EVERYTHING EXCEPT CHEESE IN PROCESSOR.
    5. COOK THIS MIXTURE WHILE INCORPORATING CHEESE,SALT
    6. PEPPER. COOK UNTIL CHEESE IS MELTED. SIMMER UNTIL SLIGHTLY THICKENED.SET ASIDE.
    7. FOR BROTH,IN A PUT MELT BUTTER,MIX FLOUR INTO BUTTER
    8. AND LIGHTLY BROWN . THEN SLOWLY WHISK IN BROTH ,THEN CREAM,SALT,PEPPER UNTIL SMOOTH.
    9. KEEP BROTH AND AVOCADO MIXTURE SEPARATE UNTIL
    10. READY TO SERVE.
    11. SLOWLY HEAT BROTH WHILE WHISKING IN AVOCADO MIX
    12. ADD CREAM IF NEEDED TO MAKE A SMOOTH BROTH
    13. IF YOU MIX TO EARLY SOUP LOSES FRESHNESS AND
    14. FLAVOR.
    15. ONCE SOUP IS HOT SERVE RIGHT AWAY DO NOT ALLOW
    16. TO SIT ON STOVE.
    17. GARNISH WITH CILANTRO LEAF
    18. ONLY REHEAT SOUP ONCE FOR BEST RESULTS

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