Avocado Soup
Posted in /Cooking/Soups on Saturday, July 15, 2017
Sometimes my avocados don't ripen in time for the recipe I bought them for and 3-4 days later they need to be used. That's when I break out this recipe. It's creamy goodness with just the barest hint of heat.
Ingredients
2 teaspoons olive oil
2 teaspoons butter
1/2 onion, thinly sliced
1/2 jalapeno, seeded, thinly sliced (this is just enough to add flavour but no heat)
1/4 cup chopped cilantro
4 cups Veggie or chicken broth, simmering
2 avocados
1/2 lime, juiced
1 can of corn
salt & pepper to taste
Directions
1. Heat oil and butter in a skillet. Add onions and jalapenos and saute until tender.
2. Add cilantro and cook just until it wilts.
3. In a blender, puree chicken stock with the onion/jalapeno/cilantro mixture, avocados, and lime juice.
4. Season with salt and pepper.
5. In a frying pan with a little oil, sautee the canned corn until golden. Be sure not to over cook or you'll make popcorn!
6. Pour the soup into bowls and garnish with cilantro, corn and chips.
7. Add a bit of fresh lime juice for flavor.
8. You can serve the soup right away, or chill it and then add the toppings.
Inspired by: Food 52
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