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Ingredients
- 4 cups vegetable stock
- 1 small white onion, quartered
- 3 peppercorns
- 4 avocados
- 1/4 cup fresh lime juice
- 1 clove garlic, minced
- 1 cup crema
- 1 cup chopped fresh coriander
- 1/2 cup chopped fresh spinach
- 2 serrano chilis, chopped
Details
Servings 6
Preparation
Step 1
Pour the stock into a saucepan and place over medium high heat. Corsely chop the onion, reserving about 3 tbsp. Add the onion and peppercorns to the stock, bring to a boil, and boil until stock reduced to 3 cups, about 5 minutes. Strain, and let cool.
Cut the avocados in half, remove the pits, and scoop out pulp into blender. Add half of the stock and the lime juice and process until smooth. Pour into a bowl and add the remaining stock. Do not rinse the blender.
Put the garlic, reserved 3 tbsp onion, crema, cilantro, spinach, and chiles into the blender and process until smooth. Stir in the avocado mixture until blended. Taste for seasoning. Cover and refrigerate, chilling soup bowls as well.
Pour into bowls, garnish with salsa, and serve.
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