Linda McCartney’s Avocado and Green Chili Soup by http://www.vegcooking.com
Category: Soups

This recipe is suitable for a: vegetarian/vegan diet.


Ingredients:
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2 ripe avocados
3 cups soy milk
1 4-oz. can or jar of green chilies
1 medium-sized onion, chopped
Salt and pepper, to taste
2 Tbsp. lemon juice
2 Tbsp. dry sherry
Chopped chilies or fresh parsley, for garnish


Instructions:
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Cut the avocados in half and remove the pits. Scoop out the pulp and purée in a blender. Add the remaining ingredients, except the garnish, to the blender and purée until smooth. Put the mixture into a serving bowl, garnish, and serve immediately. Preparation time: 10 minutes


Additional comments:
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Makes 4 to 6 servings



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