Hot Guacamole Soup

Ingredients -

1 ripe Avocado, pitted, peeled and quartered
2 large Romaine leaves, shredded
1/4 cup chopped Scallions
1 clove Garlic, mashed
2 tablepoons Fresh Lime Juice
1 to 2 tablespoons pure Ground Chili Powder
4 sprigs Fresh Cilantro
4 cups Chicken Stock

Preparation:

1. Add avocado, romaine leaves, scallions, garlic, lime juice, chili powder, cilantro, 2 cups chicken stock to food processor. Puree until smooth.

2. Transfer soup to saucepan.

3. Add remaining 2 cups chicken stock.

4. Simmer over low heat 15 minutes.

Soup Making Tip

Romaine Leaves

Escarole is available year round, but most plentiful from fall through spring. Escarole is a great final touch to a good Italian wedding soup.

Soup Making Tip

Romaine Leaves

Kale has a slightly bitter taste eaten raw that diminishes when cooked. Add torn kale leaves to soups near the end of the cooking process, so the kale cooks through, but does not lose all texture.