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Chilean   -   Avocado Soup   adapted from Three Generations of Chilean Cuisine by M Umana-Murray

  • 1 Medium Onion -- finely chopped
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Flour
  • 4 Cups Chicken Or Vegetable Stock
  • 2 Large Avocado
  • 1 Teaspoon Lemon Juice
  • Salt -- to taste
  • Cilantro -- chopped
Directions Saute onion in oil. Add flour and stir to cook flour. Add broth. In glass container, place peeled avocado and puree, immediately add lemon juice to avoid oxidation. At the last minute add avocado puree to soup. Do not boil. Add salt and cilantro and serve.
Serves 6
Time to Make 0:00

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