1. Heat the olive oil and butter in a pan over medium high heat until the butter melts. Add the onion and garlic until completely soft and translucent, 10-15 minutes stirring occasionally. Stir in the parsley and cook for 1 minute.
2. Roughly cut the avocado and add it to the onion mixture. Add the chicken broth, salt, pepper, lemon juice and hot sauce. Cook over medium heat for 10 minutes.
3. Working in batches if necessary, place the soup in a blender or food processor and puree until smooth. Taste for seasoning.
4. Serve hot with a dollop of sour cream. Or serve cold.
Pour into a soup tureen or large pitcher and stir in the heavy cream just before serving. In batches in a food processor, puree the avocados, chicken stock, scallions, lemon juice, cilantro, 1 teaspoon of the salt, and the cayenne. Remove from the heat and garnish each serving of soup with 2 tablespoons of the toasted corn and 1 sprig of cilantro
Luckily, Redwood Hill Farm and Green Valley Organics products like lactose-free sour creams, kefirs and yogurt that can be used in many Mexican dishes like Chilled AvocadoSoup with Roasted Corn and Pico de Gallo Garnish (featured below), Chicken Tinga Tacos with Avocado Chile Crema and Chipotle Lime Slaw, and Individual Tres Leches Cakes
A while back I posted an ice candy recipe and that was back when it was mid-winter here (it’s just a fix for our craving), now it’s getting warmer I guess it is now appropriate for us to make another one and for today we will be making some avocado flavoured ice candy
I have to start by saying that this soup has a very unusual taste. As you can see from the below picture, the soup was prepared as a part of a multi-course dinner, but, since it is interesting enough on its own, I prefer writing about it separately
1 cup quinoa 1-1/2 cup corn1/2 cup fresh chopped cilantro1/2 cup green onion2 diced tomatoes2 avocados, peeled, pitted and cubed 1/2 tsp salt1/2 tsp pepper Lemon Vinigrette1/3 cup olive oil1 tsp dried thyme2 tbsp fresh parsley 2 cloves fresh garlic1 lemonRecipe. Cook quinoa as directed Mix together quinoa, corn, cilantro, green onion and tomatoesWisk olive oil, thyme, parsley, garlic, and lemon juice together to make lemon vinigretteFold in avocado and lemon vinagrette to quinoa mixtureSeason with salt and pepper 1 cup quinoa. 2 avocados
I have a serious issue with avocados. Just this past weekend, I even sliced and seeded an avocado, grabbed a handful of tortilla chips, and just plowed right through the dang thing right then and there