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Avocado Soup with Salsa Fresca
4 lg Ripe avocados
2 Limes, Juice of
3 c Chicken stock
1 c Mexican crema, recipe follows
Sea salt and freshly ground black pepper, to taste
Push the avocados through a fine sieve. Place the avocado puree in a mixing
bowl. Add the lime juice. Gradually add the chicken stock, stirring
When the avocado has been thoroughly blended with the broth, slowly add the
crema. The mixture should be smooth and creamy. Season with salt and
Chill the soup until cold and serve in chilled bowls. Pass the Salsa Fresca
to use as garnish.
Yield: 4 servings
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