A mix of avocados, cream, cumin, and fresh cilantro give this soup a fantastic flavor. Chicken stock is used as a base for the traditional version of this soup, but if you prefer a vegetarian version, just replace the chicken with vegetable stock.
finely chopped onion
clove garlic, minced
ripe avocados, peeled and mashed
chopped fresh cilantro
Salt and pepper, to taste
Heat the butter in a medium pot over medium heat. Add the onion and cook for about 3 minutes. Add the garlic and cook for about 30 seconds more.
Add the chicken stock, lime juice, and avocados in the sauce pot and bring to a boil. Reduce the heat to medium and cook for about 7 minutes.
Transfer to the blender and blend until smooth. Return the mixture to the pot. Add the heavy cream, cumin, salt and pepper.
Cook over medium heat for about 5 minutes. Add fresh cilantro and serve warm.
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