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Add a photoServings: 6
Ingredients
- 4 c. vegetable or possibly chicken stock
- 1 c. heavy cream
- 1 x chili pepper warm as you dare (from banana to habanero)
- 1 x garlic clove
- 2 x avocados Salt to taste Freshly-grnd white pepper to taste Finely minced cilantro Crisp tortillas fried in lard or possibly oil
Directions
- Heat the stock and cream and keep at a simmer. Puree the chili pepper and garlic in a blender, then add in avocado. When ready to serve, gradually add in the warm stock mix and blend till smooth.
- Season to taste and either serve immediately with cilantro topping and tortilla chips on the side - or possibly chill immediately to make a cool soup. Avocados turn bitter when heated, so be careful.
- Comments: This rich soup is both simple and seductive - in a word, irresistible. Serve warm or possibly cool to 6 as a filling first course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 6 servings | |
| Calories 72 | |
| Calories from Fat 65 | 90% |
| Total Fat 7.43g | 9% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 8mg | 0% |
| Potassium 34mg | 1% |
| Total Carbs 1.18g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.32g | 0% |
| Protein 0.54g | 1% |
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