Avocado Soup (Emeril Lagasse) |
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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Ingredients:
1 large ripe avocado |
2 cups chicken stock |
3 tablespoons fresh lime juice |
1 teaspoon chopped fresh cilantro |
2 teaspoons sherry |
salt and pepper |
1/4 cup cooked corn kernels |
2 tablespoons cooked black beans |
1/4 cup sour cream |
1 tablespoon finely diced red bell pepper |
1/2 teaspoon chopped garlic |
1 teaspoon olive oil |
1 lime, juiced |
fresh cilantro, chopped |
salt and pepper |
Directions:
1. Peel and mash the avocado. Place the avocado, chicken stock, lime juice, cilantro, and sherry into a food processor. Puree until smooth, season with salt and pepper. Refrigerate for 1 hour. For the salsa. In a bowl combine the corn, black beans, peppers, garlic, olive oil, and lime juice. Season to taste with salt and pepper. Serve the soup in chilled cups topped with the salsa and fresh cilantro.
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