Mexican Avocado Soup
|Unsalted butter/Margarine||2 Tablespoon|
|Yellow onion||1 Medium, chopped|
|Jalapeno peppers||2 Large, minced with seeds to make 2 tablespoons (Fresh / Pickled)|
|All purpose flour||2 Tablespoon|
|Chicken stock/Low sodium chicken broth||3 1⁄2 Cup (56 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
|Ripe avocados||1 Pound, peeled, pitted and halved (2 Medium Size)|
|Chopped cilantro/1/4 cup minced parsley plus 2 teaspoons dried cilantro||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||To Taste|
|6 inch corn tortillas||3 (For Garnish)|
|Vegetable oil||2 Tablespoon (For Garnish)|
|Chili powder||1⁄4 Teaspoon (For Garnish)|
1. In a large heavy saucepan, melt the butter over moderately high heat. Add the onion and jalapeno peppers and saute for 5 minutes or until tender. Stir in the flour and cook until bubbly, stirring constantly. Whisk in the stock and water and bring to a boil. Lower the heat and simmer, covered, for 15 minutes. Strain the stock into a large bowl, reserving the vegetables. Return the stock to the saucepan.
2. Cut 1 1/2 avocados into chunks; dice and set aside the remaining half. In a food processor or blender, puree the vegetables, yogurt, and avocado chunks for 45 seconds or until smooth.
3. Over moderate heat, bring the stock to a simmer. Whisk in the avocado puree and heat through. (Do not let it boil.) Remove from the 3 heat, stir in the cilantro and diced avocado and season to taste with lemon juice. Ladle into small bowls and refrigerate until cold.
4. About 15 minutes before serving, prepare the tortilla chips if you wish. Preheat the oven to 400°F. In a cup, mix the oil with the chili powder and brush on both sides of the tortillas. Using scissors, cut each tortilla into 8 wedges and bake on an ungreased baking sheet for 10 minutes or until crisp and golden. Garnish the soup with the tortilla chips.