Cream of Avocado-Lime Soup

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.