Avocado Soup Mexicana
Notes: Fresh chilies and cilantro initially appeared on our food pages in this refreshing soup.
How to Make It
Step 1
1
Discard chili stems and seeds (and trim out veins if less heat is desired). Finely mince chilies.
Step 2
2
With a potato masher or fork, mash avocados until almost smooth, leaving a few tiny chunks. Add chilies and salt to taste.
Step 3
3
In a 3- to 4-quart pan, bring broth to a boil over high heat.
Step 4
4
Meanwhile, mound equal portions of the mashed avocado mixture in shallow soup bowls.
Step 5
5
Ladle the hot chicken broth around avocado in the soup bowls. Sprinkle each serving with the chopped cilantro.
Ingredients
3 or 4 fresh jalapeño chilies (about 2 oz. total)
2 ripe avocados (1 3/4 lb. total), peeled and pitted
Salt
9 cups chicken broth
2 tablespoons minced fresh cilantro
Directions
Step 1
1
Discard chili stems and seeds (and trim out veins if less heat is desired). Finely mince chilies.
Step 2
2
With a potato masher or fork, mash avocados until almost smooth, leaving a few tiny chunks. Add chilies and salt to taste.
Step 3
3
In a 3- to 4-quart pan, bring broth to a boil over high heat.
Step 4
4
Meanwhile, mound equal portions of the mashed avocado mixture in shallow soup bowls.
Step 5
5
Ladle the hot chicken broth around avocado in the soup bowls. Sprinkle each serving with the chopped cilantro.
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