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Avocado Soup with Queso Fresco
Serve warm, at room temperature or chilled.
Ingredients
  • 1 tablespoon corn or safflower oil
  • 1 tablespoon unsalted butter
  • 1 ½ cup white onion roughly chopped
  • 1 cup cilantro leaves rinsed and loosely packed
  • 1 jalapeno chile sliced in half, seeding optional if less heat is desired
  • 3 large ripe Mexican avocados cut in half, seed removed, flesh spooned out, about 3 cups ripe avocado flesh
  • 6 cups chicken broth can substitute vegetable broth
  • 1 tablespoon fresh lime juice
  • ¾ teaspoon kosher or sea salt more or less to taste
  • 1 ½ cups tortilla crisps
  • 1 cup queso fresco crumbled, may substitute farmers cheese or a mild feta
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