MEXICAN AVACADO SOUP

Adapted From:   Cooking Up World History, Teacher Ideas Press, 1994
Serving Size: 4
Preparation Time: 0:20
Categories:

Amount Measure Ingredient Preparation Method
2 tablespoons olive oil
1/2 cup onion minced fine
2 cloves garlic minced fine
1 teaspoon flour
1/2 cup Kitchen Basics Chicken Stock
1/4 teaspoon Tabasco sauce
1 cup light cream
1/2  avocado peeled and cubed
1/4 teaspoon pepper
1/4 cup sour cream

Notes: Heat oil in medium saucepan over medium heat.  Add onion and garlic.  Cook until onion is clear.  Add flour.  Cook and stir well for 1 minute.  Slowly stir in Kitchen Basics Chicken Stock and Tabasco.  Bring to boil.  Reduce heat.  Simmer for 2 minutes.  Put cream, avacado, and pepper in blender.  Process until smooth.  Stir avacado mixture into Kitchen Basics Chicken Stock   Heat through.  Pour soup into bowls.  Top with sour cream.

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