Recipes from Mexico :: Mexican Soups and Stews
2 med. avocados 3 c. chicken broth 2 tsp. mild chile powder 1/2 tsp. cumin 1 1/2 (one and one-half) c. whipping cream 1/2 tsp. salt, or to taste Dash of cayenne pepper 4 sprigs cilantro Peel avocado and chop the flesh coarsely. Place it into a blender container. Add chicken broth, chile powder and cumin; blend until smooth. Pour the mixture into a saucepan and cook over very low heat until very hot. Do not allow it to boil. Pour the avocado mixture into a bowl and allow to cool. Stir in the cream, add the salt and cayenne pepper, and chill thoroughly in the refrigerator. Pour the soup into individual serving bowls, sprinkle and distribute with a little cayenne pepper, and garnish with cilantro sprigs. Serves 4.
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