*  Exported from  MasterCook  *

              Avocado Soup With Radishes And Cilantro Cream

Recipe By     : Good Cook's Book of Oil & Vinegar by Michele Anna Jordan 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Avocado oil
   1      tb            Walnut oil -OR-
   3      tb            Fruity olive oil
   1      md            Yellow onion -- chopped
   4      cl            Garlic -- peeled and minced
   1                    Ginger piece (1-1/2") --
                        - peeled and minced
   3                    Serrano or jalapeno peppers --
                        - seeded and minced
   4      c             Chicken stock
   3                    Ripe avocados (Haas)
   2                    Limes
     1/2  c             Sour cream
   2      tb            Half-and-half
     1/4  c             Cilantro -- very finely minced
   1      tb            Ground coriander
                        Salt
   1      bn            Radishes (10 to 12)
                        Black pepper

Heat the avocado oil or 2 tb of the olive oil in a saucepan and add
chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of
the peppers. Saute for another 5 minutes. Add the stock, simmer for
10 minutes and remove from heat. While the stock and vegetables are
simmering, cut the avocados in half and seed and peel them. Chop the
avocados, toss them with the juice of 1 lime and place about half the
avocado in a blender container. Add hot stock and vegetables until
container is about 3/4 full and process until the mixture is smooth
and liquid. Chill the soup thoroughly, preferably for several hours.

Cilantro Cream:

Stir the sour cream and half-and-half together, add the chopped
cilantro, the remaining chili pepper, ground coriander, and salt to
taste. Chill until you are ready to use it.

Cut the radishes in small julienne and toss with the walnut oil or
the remaining olive oil, the juice of 1/2 lime and salt to taste.
Chill until you are ready to use them.

Taste the chilled soup and add salt and more lime juice to taste.
Ladle it into chilled soup bowls. Top each serving with 1 tb of
cilantro cream and 1 tb of julienned radishes.

Variation: This soup is also delicious when served hot and is an
ideal opening to a hearty Mexican meal.

Posted by: Charles Walstrom, Feb 1993


                   - - - - - - - - - - - - - - - - - -