Friday, March 15, 2013
3 large (or 4 medium) ripe avocados - seeded and peeled
28-32 oz low sodium chicken stock
1/4 cup onion - finely chopped
1 TBSP butter
1 cup cream (or unsweetened coconut milk)
salt and pepper
hot pepper sauce - such as Cholula or green Tobasco
*bacon, cilantro, chopped onion, tortilla shreds for garnish (optional)
Start by cooking your bacon in a large stock pot until crispy. Remove to paper towel and reserve 1 TBSP drippings in the pot.
*If you prefer not to use bacon, skip this step and add butter to pot instead.
In a blender or food processor combine 2 cups of the broth and the peeled avocados. Blend or process until smooth. Set aside.
Heat your butter or bacon fat over medium-high heat and cook onions until tender. Reduce heat to medium-low. Add the avocado puree, the remaining broth, cream and salt. Cook and stir just until heated through (do not boil!). If desired, season with salt, pepper and hot sauce.
Top with bacon bits, cilantro, onion and crispy tortilla strips! Serve warm or chilled.
Crispy Tortilla Shreds: Cut two 6-inch corn tortillas into 1/4-inch wide strips. In a small skillet heat 1/2 cup oil (vegetable, peanut or canola) over medium heat until hot. Add a fourth of the strips at a time to the hot oil. Cook until golden. Remove from oil with slotted spoon and drain on paper towels. Season lightly with salt.