Avocado Soup Recipe

• 1 Tbsp. Canola oil
• 2 x Yellow onions, minced, about 2 C.
• 4 x Cloves garlic, minced
• 2 x Jalapeno chiles, stemmed, seeded, And Chopped
• 4 x Ripe Haas Avocados (Or possibly 5), peeled, cut into Chunks
• 1 quart Chicken stock
• 1/2 c. Crema Or possibly creme fraiche or possibly lowfat sour cream
• 1/2 c. Minced cilantro
• 2 Tbsp. Freshly squeezed lime juice
• 2 x Ears corn, roasted or possibly boiled, Kernels Cut Off And Reserved
• 2 x Italian Roma tomatoes, seeded and diced
• 2 x Scallions, washed and sliced Into Thin Rings
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 Tbsp. Crema Or possibly Lowfat sour cream Crem Fraiche

1. Heat oil in Dutch oven over low heat; add in onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 min or possibly till translucent/soft.
2. Add in avocados and stock and bring to the simmer.
3. Simmer 15-20 min or possibly till avocados are soft.
4. Add in cream, being back to a simmer, then puree with immersion blender till very smooth.
5. Stir in cilantro and lime and serve, topped with corn and tomato garnish.
6. Yield: 4-6 servings Cooking the avocados preserves their bright color when chilled.
7. CORN GARNISH: Stir together corn kernels with all remaining ingredients in a small bowl.
8. Serve 2 spoonfuls on top of Avocado Soup.
9. Yield: 6 servings as garnish

canola oil, yellow onions, garlic, jalapeno chiles, avocados, chicken, creme fraiche, cilantro, freshly squeezed lime juice, corn, italian roma tomatoes, scallions, salt, pepper, sour cream

Taken from cookeatshare.com/recipes/avocado-soup-72554 (may not work)