Avocado Soup with Sour Cream

• 2 tbsp (30 ml) canola oil
• 2 onions, chopped
• 3 cloves garlic, chopped
• 1 chipolte pepper in adobo, chopped
• salt to taste
• 4 ripe Haas avocados, peeled, cut into chunks
• 1 quart (950 ml) vegetable stock, plus more if too thick (you can also use chicken stock if you prefer, or 1/2 and 1/2)
• 1/2 cup (125 ml) sour cream
• 1/3 cup (80 ml) chopped cilantro
• 2 tbsp (30 ml) freshly squeezed lime juice
• scallions for garnish, chopped

1. Heat the oil in a large saucepan over medium high heat.
2. Add onions, garlic, chipolte pepper and saute until onions are translucent, about 5 minutes.
3. Add salt and avocados and stock.
4. Bring to a boil then reduce heat and simmer for 10 to 15 minutes or until avocados are soft.
5. Add sour cream and simmer for a minute or two longer.
6. emove from heat and puree in a blender or with an immersion blender.
7. Add more stock if too thick.
8. Stir in lime juice and cilantro.
9. Ladle into bowls and top with scallions.

canola oil, onions, garlic, pepper, salt, avocados, vegetable stock, sour cream, cilantro, freshly squeezed lime juice, scallions

Taken from online-cookbook.com/goto/cook/rpage/000B6A (may not work)