Recipe - Avocado Soup (With Minced Ginger) Radish Garnish And Cilant

2 tablespoon Avocado oil
1 tablespoon Walnut oil; (or 3 Tb fruity
olive oil )
1 md Yellow onion; chopped
4 Cloves garlic; peeled and
minced
1 Piece of ginger;1 One half inches
long, peeled and minced
3 Serrano; (or more) or
jalapeno chiles, stemmed,
seeded and minced
4 cup Chicken stock
3 Ripe avocados; preferably
Haas variety
2 Limes
1 bn Radishes; 1012
One half cup Sour cream
2 tablespoon Halfandhalf
One fourth cup Cilantro leaves; very finely
minced
1 teaspoon Ground coriander
Salt; to taste
Black pepper; fresh ground,
to taste

Complete title: Avocado Soup (with minced ginger), Radish Garnish and
Cilantro Cream Garnish

Heat the avocado oil (or two tablespoons of the olive oil) in a saucepan
and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of
the peppers. Saute for another 5 minutes. Add the stock, simmer for 10
minutes and remove from heat. While the stock and vegetables are simmering,
cut the avocados in half and seed and peel them. Chop the avocados, toss
them with the juice of 1 lime and place about half the avocado in a blender
container. Add hot stock and vegetables until container is about Three fourths full
and process until the mixture is smooth and liquid. Chill the soup
thoroughly, preferably for several hours.

Taste the chilled soup and add salt and more lime juice to taste. Ladle it
into chilled soup bowls. Top each serving with a tablespoon of cilantro
cream and a tablespoon of julienned radishes.

Yield: 4 to 6 servings

Radish Garnish

Cut the radishes in small julienne and toss with the walnut oil or the
remaining olive oil, the juice of One half lime and salt to taste. Chill until
you are ready to use them.

Cilantro Cream Garnish

Stir the sour cream and halfandhalf together, add the chopped cilantro
(or 1/8 of a "motelsized" bar of soap???), the remaining chili pepper, the
ground coriander and salt to taste. Chill until you are ready to use it.

Variation: "This soup is also delicious when served hot and is an ideal
opening to a hearty Mexican meal."

Posted to CHILEHEADS DIGEST by "J. B. Cattley" jbc@mpx.com.au on Nov 21,
1998, converted by MM_Buster v2.0l.