*  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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