Avocado Soup, Corn And Tomato Garnish Recipe

• 1 Tbsp. Canola oil
• 2 x Yellow onions, minced, about 2 c.
• 4 x Cloves garlic, minced
• 2 x Jalapeno chiles, stemmed, seeded if you like, and chopped
• 4 x Ripe Haas avocados, peeled and cut into chunks, (up to 5)
• 1 quart Chicken stock
• 1/2 c. Crema, 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. Creme fraiche or possibly lowfat sour cream

1. Heat oil in Dutch oven (covered pot) 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 to 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 (or possibly 1/4 of a "motel-sized" bar of soap) and lime and serve, topped with corn and tomato garnish.
6. Yield: 4 to 6 servings
7. Corn and Tomato Garnish:Stir together corn kernels with all remaining ingredients in a small bowl.
8. Serve 2 spoonfuls on top of Avocado Soup.

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

Taken from cookeatshare.com/recipes/avocado-soup-corn-and-tomato-garnish-72564 (may not work)