Avocado Soup With Radishes And Cilantro Cream

* Exported from MasterCook *

AVOCADO SOUP WITH RADISHES AND CILANTRO CREAM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Avocado oil
1 tablespoon Walnut Oil or 3 T. Fruity
Olive Oil
1 medium Yellow Onion -- chopped
4 Cloves Garlic -- peeled and
Minced
1 Piece of Ginger -- 1 1/2 inches
Long -- peeled and minced
3 Serrano or jalapeno chili
Peppers, stemmed -- seeded and
Minced
4 cups Chicken stock
3 Ripe Avocados -- preferably
The Haas variety
2 Limes
1/2 cup Sour cream
2 tablespoons Half-and-half
1/4 cup Cilantro leaves -- very finely
Minced
1 teaspoon Ground Coriander
Salt
1 bn Radishes -- 10-12
Black pepper

Heat the Avocado oil or two tablespoons 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.
To make the cilantro cream, stir the sour cream and half-and-half together,
add the chopped cilantro, the remaining chili pepper, the 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 a tablespoon of cilantro cream
and a tablespoon of julienned radishes.

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

From: The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan
Posted By: Charles Walstrom 2/93

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