2 tb Avocado oil 1 tb Walnut Oil or 3 T. Fruity Olive Oil 1 md Yellow Onion, chopped 4 Cloves Garlic, peeled and Minced 1 Piece of Ginger,1 1/2 inches Long, peeled and minced 3 Serrano or jalapeno chili Peppers, stemmed, seeded and Minced 4 c Chicken stock 3 Ripe Avocados, preferably The Haas variety 2 Limes 1/2 c Sour cream 2 tb Half-and-half 1/4 c Cilantro leaves, very finely Minced 1 ts Ground Coriander Salt 1 bn Radishes, 10-12 Black pepper Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them. Cho
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