This is a print preview of "Avocado Soup A La Mexicaine With Salsa Topping" recipe.

Avocado Soup A La Mexicaine With Salsa Topping Recipe
by Global Cookbook

Avocado Soup A La Mexicaine With Salsa Topping
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  Servings: 4


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