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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoons canola oil |
2 onions, chopped |
3 cloves garlic, chopped |
1 chipotle pepper in adobo chopped |
salt to taste |
4 ripe haas avocados, peeled, cut into chunks |
1 quart vegetable stock, plus more, if needed |
1/2 cup sour cream, or yogurt |
1/3 cup chopped cilantro |
2 tablespoons freshly squeezed lime juice |
thinly sliced scallions for garnish |
Directions:
1. Heat the oil in a large saucepan over medium high heat and add onions, garlic, chipotle pepper and saute until onions are translucent, about 5 minutes. Add salt, avocados and stock. Bring to a boil then reduce heat and simmer for 10 to 15 minutes or until avocados are soft. Add sour cream or yogurt and simmer 1 minute more. Remove from heat and puree in a blender or with an immersion blender. Add more stock if too thick. Stir in cilantro and lime juice. Ladle into bowls and top with scallions.
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