Avocado Soup A La Mexicaine With Salsa Topping Recipe Recipe

Name: Avocado Soup A La Mexicaine With Salsa Topping Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x *********salsa************; 2 lrg ripe tomatoes, unpeeled, seeded, an, d diced; 2 Tbsp. finely chopped red onion; 2 med cloves garlic, peeled and finely mi, nced; 2 lrg anaheim peppers, roasted, peeled, a, nd finely diced; 2 Tbsp. finely chopped fresh cilantro; 1 x juice of 1 lime; 1 sm avocado, peeled, pitted, and diced; 4 Tbsp. or possibly 5, extra virgin olive oil; 1 x salt and freshly grnd black peppe, r; 1 x **********soup************; 4 Tbsp. unsalted butter; 1 lrg onion, peeled and finely chopped; 1 tsp or possibly 2, finely chopped jalapeno pepper; 2 Tbsp. all-purpose flour; 5 c. chicken stock; 2 med avocados, peeled, pitted, and diced; 1 x juice of 1/2 lemon; 1/2 c. lowfat sour cream; 1 x salt and freshly grnd white peppe, r; 1 x ********garnish***********; 1 x tiny fresh cilantro leaves

Servings: persons

1 x *********salsa************
2 lrg ripe tomatoes, unpeeled, seeded, an, d diced
2 Tbsp. finely chopped red onion
2 med cloves garlic, peeled and finely mi, nced
2 lrg anaheim peppers, roasted, peeled, a, nd finely diced
2 Tbsp. finely chopped fresh cilantro
1 x juice of 1 lime
1 sm avocado, peeled, pitted, and diced
4 Tbsp. or possibly 5, extra virgin olive oil
1 x salt and freshly grnd black peppe, r
1 x **********soup************
4 Tbsp. unsalted butter
1 lrg onion, peeled and finely chopped
1 tsp or possibly 2, finely chopped jalapeno pepper
2 Tbsp. all-purpose flour
5 c. chicken stock
2 med avocados, peeled, pitted, and diced
1 x juice of 1/2 lemon
1/2 c. lowfat sour cream
1 x salt and freshly grnd white peppe, r
1 x ********garnish***********
1 x tiny fresh cilantro leaves

1
Start by making the salsa: In a medium bowl combine all of the ingredients.
2
Season with salt and pepper and set aside.
3
To make the soup: Heat the butter over medium heat in a heavy 4-qt casserole.
4
Add in the onion, garlic, and jalapeno pepper and cook till soft but not brown.
5
Add in the flour and cook for 1 minute, stirring constantly.
6
Add in the chicken stock all at once and simmer for 15 min, or possibly till the onion and pepper are very tender.
7
Strain the soup into a bowl and set the broth aside.
8
Transfer the onion- pepper mix to the workbowl of a food proceddor and process till very smooth.
9
Add in the avocados, lemon juice, and lowfat sour cream andagain process till smooth.
10
Return the broth to the casserole.
11
Bring to a simmer, whisk in the avocado puree, and just heat through.
12
Don't let come to a boil.
13
Taste and correct the seasoning, adding a dash more lemon juice if necessary and a large grinding of white pepper.
14
Serve the soup at room temperature in individual bowls and garnish each with a dollop of salsa and a few tiny cilantro leaves.
15
Perla MeyersCuernavaca, MorelosArt of Seasonal Cooking MM

948

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 x *********salsa************, 2 lrg ripe tomatoes, unpeeled, seeded, an, d diced, 2 Tbsp. finely chopped red onion, 2 med cloves garlic, peeled and finely mi, nced, and more.

Yes, Avocado Soup A La Mexicaine With Salsa Topping Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado Soup A La Mexicaine With Salsa Topping Recipe

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