Reply #5: recipe

[Fran Kubelik]

This is from a bargain book I got simply called The Complete Book of Mexican cooking. It's a pretty simple recipe.


Ingredients:
2 large ripe avocados (I used three smaller ones)
1 1/4 cups creme fraiche
4 cups well-flavored chicken stock (I used Trader Joe's organic free range broth, but want to try this again with homemade chicken stock)
1 tsp salt
juice of 1/2 a lime
small bunch of cilantro
1/2 tsp freshly ground pepper


1. Cut the avocados in half, remove the peel and lift out the pits. Chop the flesh coarsely and place it in a food processor with 3-4 tbsp of the creme fraiche. Process until smooth.

2. Heat the chicken stock in a saucepan. When it is hot but still below simmering point, stir in the rest of the creme fraiche and the salt.

3. Add the lime juice to the avocado mixture, process briefly to mix, then gradually stir the mixture into the hot stock. Heat gently but do not let the mixture approach the boiling point.

4. Chop the cilantro. Pour the soup into individual heated bowls and sprinkle each portion with cilantro and black pepper. Serve immediately.


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