Avocado And Green Chili Soup
|Milk||2 1⁄2 Cup (40 tbs)|
|Canned green chilies in brine||4 Ounce (1 Can)|
|Onion||1 Medium, chopped|
|Freshly ground black pepper||To Taste|
|Lemon juice||2 Tablespoon|
|Chopped chilies/Fresh parsley||1 Teaspoon (For Garnish)|
Cut the avocados in half, extract the stones, scoop out the flesh and puree in a blender.
Add the remaining ingredients to the blender and puree until a very even consistency is reached.
Pour the mixture into a serving bowl, garnish and serve immediately.
Alternatively, you can pour the soup into individual bowls and chill them.