1 post tagged “what's cooking”
4 cups Veggie stock
1 tsp olive oil
1 inch piece of fresh ginger, minced
1 serrano/jalapeno pepper, finely chopped
1 large tomato, chopped
1 ripe avocado
1 cup milk
Salt to taste
Lots of cilantro, chopped
2 tbsp lime juice
- Make some stock, if you can. Ours was made by briefly sauteing a piece of celery, a couple of cabbage leaves, one carrot, some parsley stalks in a tablespoonful of olive oil, then just adding water and simmering it forever. ( I fished out the parsley stalks, but mashed everything else right in. Discarding stock veggies seems wasteful to me, unless um planning a consomme.)
- In a soup pot, heat the oil. Add the ginger, pepper, tomato, and cook until the tomato pieces are soft.
- Then add the stock and bring to a boil. Lower the heat. Add salt to taste.
- Mash the avocado and mix well with the milk.
- Remove pot from heat and add the avocado-milk mixture and cilantro.
- Add lime juice just before serving.
- Only one thing to remember- don't add avocado/milk to boiling soup, coz they might separate.
I thought it was a lovely fall soup. We dunked huge pieces of no-knead bread in it and polished it off.
