Cream of Avocado-Lime Soup
Yield
6 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
mexican crema
|
* |
| 12 | ounces |
cotija cheese
crumbled |
*
|
| 6 | each |
avocados
ripe, seeded |
|
| 1 | large |
onions
chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | bunch |
cilantro
chopped |
*
|
| ½ | cup |
lime juice
|
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
oregano
|
|
| 2 | tablespoons |
butter
|
|
| 6 | cups |
chicken broth
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
mexican crema
|
* |
| 346.8 | ml/g |
cotija cheese
crumbled |
*
|
| 6 | each |
avocados
ripe, seeded |
|
| 1 | large |
onions
chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | bunch |
cilantro
chopped |
*
|
| 118 | ml |
lime juice
|
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
oregano
|
|
| 3E+1 | ml |
butter
|
|
| 1.4 | l |
chicken broth
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cook the onions in the butter until clear.
Add the garlic, cilantro (reserve a couple of spoonfuls for garnish), cumin, and oregano and let cook for another 2 minutes.
Add the meat of 5 avocados, lime juice, Crema Mexicana, and chicken stock.
Slowly bring to a boil. Lower flame and simmer for 15 minutes.
Let cool completely before pureeing in a blender.
Check for salt and pepper and lime.
Serve with cubes of avocado, the remainder of the chopped cilantro and sprinkle with Cotija cheese.
