Avocado and Green Chili Soup
& Karen Greenlee
Source: Home Cooking - by Linda McCartney and Peter Cox; Yield: 4
servings; Preparation time: 10 minutes
- 2 Ripe avocados
- 3 c Soy milk
- 4 oz Canned green chilies
- 1 md Onion; chopped
- Salt and pepper; to taste
- 2 tb Lemon juice
- 2 tb Dry sherry
Chopped chilies -OR- Fresh parsley
Cut the avocados in half and remove the pits.
Scoop out the avocado pulp and puree in a blender.
Add the remaining ingredients except garnish to the blender and
puree until evenly smooth.
Pour the mixture into a serving bowl, garnish, nad serve immediately.