Source:

Vicky Bryant

Serves/Makes:4

Ingredients

• 2 tbsp (30 ml) canola oil
• 2 onions, chopped
• 3 cloves garlic, chopped
• 1 chipolte pepper in adobo, chopped
• salt to taste
• 4 ripe Haas avocados, peeled, cut into chunks
• 1 quart (950 ml) vegetable stock, plus more if too thick (you can also use chicken stock if you prefer, or 1/2 and 1/2)
• 1/2 cup (125 ml) sour cream
• 1/3 cup (80 ml) chopped cilantro
• 2 tbsp (30 ml) freshly squeezed lime juice
• scallions for garnish, chopped

Preparation

• Heat the oil in a large saucepan over medium high heat.
• Add onions, garlic, chipolte pepper and saute until onions are translucent, about 5 minutes.
• Add salt and avocados and stock.
• Bring to a boil then reduce heat and simmer for 10 to 15 minutes or until avocados are soft.
• Add sour cream and simmer for a minute or two longer.
• emove from heat and puree in a blender or with an immersion blender.
• Add more stock if too thick.
• Stir in lime juice and cilantro.
• Ladle into bowls and top with scallions.

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