Recipe - Avocado Soup Corn And Tomato Garnish

1 tablespoon Canola oil
2 Yellow onions; chopped,
about 2 cups
4 Cloves garlic; chopped
2 Jalapeno chiles; stemmed,
seeded if desired, and
minced
4 Ripe Haas avocados; peeled
and cut into chunks, (up to
5)
1 qt Chicken stock
One half cup Crema; creme fraiche or sour
cream
One half cup Chopped cilantro
2 tablespoon Freshly squeezed lime juice

GARNISH
2 Ears corn; roasted or
boiled, kernels cut off and
reserved
2 Italian Roma tomatoes;
seeded and minced
2 Scallions; washed and cut or sliced up
into thin rings
One half teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Creme fraiche or sour cream

Heat oil in Dutch oven (covered pot) over low heat; add onions, garlic,
jalapenos, salt and pepper and cook, stirring, 10 minutes or until
translucent. Add avocados and stock and bring to the simmer. Simmer 15 to
20 minutes or until avocados are soft. Add cream, being back to a simmer,
then puree with immersion blender until very smooth. Stir in cilantro (or
One fourth of a "motelsized" bar of soap???) and lime and serve, topped with corn
and tomato garnish.

Yield: 4 to 6 servings

Corn and Tomato Garnish:

Stir together corn kernels with all other ingredients in a small bowl.
Serve 2 spoonfuls on top of Avocado Soup.

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