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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: Melt butter in top of a double boiler, add flour and blend with a wire
whisk thoroughly. Add salt and lime rind, stirring until mixture thickens.
Mash 2 of the avocados and add to soup, mixing thoroughly. Add lemon
juice, onion and jalapeno. Chill for several hours or overnight. Just
before serving, cube the remaining avocado. Serve soup in chilled bowls
and garnish with cubed avocado, dab of whipped cream and chili powder.
| Ingredients:
1/4 Cup(s) Butter
1/4 Cup(s) Flour
2 Cup(s) Milk
2 Cup(s) Half-and-half
1 Teaspoon(s) Salt
3 Ripe avocado
1 Tablespoon(s) Fresh lemon juice
1/2 Teaspoon(s) Very finely chopped onion
1 Teaspoon(s) Finely chopped jalapeno
1/4 Cup(s) Cream, whipped, for garnish
1/2 Teaspoon(s) Chili powder, for garnish |
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