Hot Guacamole Soup
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Ripe |
avocados
|
*
|
| 2 | large |
romaine lettuce
leaves |
*
|
| ¼ | cup |
scallions, spring or green onions
with tops, chopped |
|
| 1 | each |
garlic cloves
mashed |
|
| 2 | tablespoons |
lemon juice
or lime |
|
| 1 | tablespoon |
hot chili peppers
ground |
|
| 4 | each |
coriander
sprig, or cilantro |
*
|
| 4 | cups |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Ripe |
avocados
|
*
|
| 2 | large |
romaine lettuce
leaves |
*
|
| 59 | ml |
scallions, spring or green onions
with tops, chopped |
|
| 1 | each |
garlic cloves
mashed |
|
| 3E+1 | ml |
lemon juice
or lime |
|
| 15 | ml |
hot chili peppers
ground |
|
| 4 | each |
coriander
sprig, or cilantro |
*
|
| 946 | ml |
chicken broth
|
|
Directions
Serves 4 Cut avocado into quarters, remove pit and peel, and put the flesh in a blender or processor. Tear the romaine leaves into pieces and add to blender. Add remaining ingredients, together with half the stock, and purée until smooth. Combine with remaining stock in a pan and simmer, covered, 10 minutes.
