Recipe for cooking avocado-jalapeno soup

Soups for Salads :: Vegetable Soups

Avocado-Jalapeno Soup

1/4 C. butter
1/4 C. flour
2 C. milk
2 C. half-and-half
1 tsp. salt
Grated rind of 1 lime
3 ripe avocados
1 Tbsp. fresh lemon juice
1/2 tsp. very chopped finely onion
1 tsp. chopped finely jalapeo
Pepper to taste
1/4 C. cream, whipped, for garnish
1/2 tsp. chili powder, for garnish

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 jalapeo. Chill for several hr. or overnight.

Just before servings, cube the remaining avocado.

Serve soup in chilled bowls and garnish with cubed avocado, dab of whipped cream and chili powder.

Makes approximately 6 servings.