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avocado oil walnut oil yellow onion garlic long serrano chicken stock avocados sour cream cilantro coriander Salt
Viewed: 12 - Published at: a year agoIngredients
- 2 Tbsp. Avocado oil
- 1 Tbsp. Walnut oil, (or possibly 3 Tb fruity extra virgin olive oil )
- 1 med Yellow onion, minced
- 4 x Cloves garlic, peeled and chopped
- 1 piece of ginger,1 1/2 inches long, peeled and chopped
- 3 x Serrano, (or possibly more) or possibly jalapeno chiles, stemmed, seeded and chopped
- 4 c. Chicken stock
- 3 x Ripe avocados, preferably Haas variety
- 2 x Limes
- 1 bn Radishes, 10-12
- 1/2 c. Lowfat sour cream
- 2 Tbsp. Half-and-half
- 1/4 c. Cilantro leaves, very finely chopped
- 1 tsp Grnd coriander Salt, to taste Black pepper, fresh grnd, to taste
Method
- Complete title: Avocado Soup (with chopped ginger), Radish Garnish and Cilantro Cream Garnish
- Heat the avocado oil (or possibly two Tbsp.
- of the extra virgin olive oil) in a saucepan and add in minced onion.
- Saute/fry for 5 min and add in garlic, ginger and 2 of the peppers.
- Saute/fry for another 5 min.
- Add in the stock, simmer for 10 min and remove from heat.
- While the stock and vegetables are simmering, cut the avocados in half and seed and peel them.
- Chop the avocados, toss them with the juice of 1 lime and place about half the avocado in a blender container.
- Add in warm stock and vegetables till container is about 3/4 full and process till the mix is smooth and liquid.
- Refrigeratethe soup thoroughly, preferably for several hrs.
- Taste the chilled soup and add in salt and more lime juice to taste.
- Ladle it into chilled soup bowls.
- Top each serving with a Tbsp.
- of cilantro cream and a Tbsp.
- of julienned radishes.
- Yield: 4 to 6 servings
- Radish Garnish
- Cut the radishes in small julienne and toss with the walnut oil or possibly the remaining extra virgin olive oil, the juice of 1/2 lime and salt to taste.
- Refrigeratetill you are ready to use them.
- Cilantro Cream Garnish
- Stir the lowfat sour cream and half-and-half together, add in the minced cilantro
- (or possibly 1/8 of a "motel-sized" bar of soap), the remaining chili pepper, the grnd coriander and salt to taste.
- Refrigeratetill you are ready to use it.
- Variation: "This soup is also delicious when served warm and is an ideal opening to a hearty Mexican meal."
