Avocado Soup (With Minced Ginger), Radish Garnish And Cilant Recipe

• 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

1. Complete title: Avocado Soup (with chopped ginger), Radish Garnish and Cilantro Cream Garnish
2. Heat the avocado oil (or possibly two Tbsp.
3. of the extra virgin olive oil) in a saucepan and add in minced onion.
4. Saute/fry for 5 min and add in garlic, ginger and 2 of the peppers.
5. Saute/fry for another 5 min.
6. Add in the stock, simmer for 10 min and remove from heat.
7. While the stock and vegetables are simmering, cut the avocados in half and seed and peel them.
8. Chop the avocados, toss them with the juice of 1 lime and place about half the avocado in a blender container.
9. Add in warm stock and vegetables till container is about 3/4 full and process till the mix is smooth and liquid.
10. Refrigeratethe soup thoroughly, preferably for several hrs.
11. Taste the chilled soup and add in salt and more lime juice to taste.
12. Ladle it into chilled soup bowls.
13. Top each serving with a Tbsp.
14. of cilantro cream and a Tbsp.
15. of julienned radishes.
16. Yield: 4 to 6 servings
17. Radish Garnish
18. 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.
19. Refrigeratetill you are ready to use them.
20. Cilantro Cream Garnish
21. Stir the lowfat sour cream and half-and-half together, add in the minced cilantro
22. (or possibly 1/8 of a "motel-sized" bar of soap), the remaining chili pepper, the grnd coriander and salt to taste.
23. Refrigeratetill you are ready to use it.
24. Variation: "This soup is also delicious when served warm and is an ideal opening to a hearty Mexican meal."

avocado oil, walnut oil, yellow onion, garlic, long, serrano, chicken stock, avocados, sour cream, cilantro, coriander salt

Taken from cookeatshare.com/recipes/avocado-soup-with-minced-ginger-radish-garnish-and-cilant-72569 (may not work)