Ingredients
- 4 sprigs coriander (fresh)
- 2 leaves romaine
- 1 ripe avocado
- 1 clove garlic
- 950 ml chicken stock
- 30 gr green onions (chopped)
- 30 gr lime
- 20 gr pure chili (ground)
Serves 4 Cut avocado into quarters, remove pit and peel, and put the flesh in a blender or processor. Tear the romaine leaves into pieces and add to blender. Add remaining ingredients, together with half the stock, and puree until smooth. Combine with remaining stock in a pan and simmer, covered, 10 minutes. I Hear America Cooking From the collection of Jim Vorheis
