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Old 03-26-2014, 03:45 PM   #1
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AVOCADO "CORN" SOUP

AVOCADO CORN SOUP MADE LC OR MODERATE CARB.
If you are maintaining use the MC.
FOUR SERVINGS:
1 Quart organic chicken broth or homemade stock
1-2 tbs. lime or lemon juice
Salt and pepper to taste
1 can corn, drained or fresh frozen corn (MC)
1 can of baby corn drained (LC) SLICED SMALLER
2 large ripe avocados. Peeled and placed a your food processor

Garnishes: Cilantro or basil/mint.
Hot sauce to taste.

Blend avocado with lemon or lime juice until smooth
Pour into medium saucepan, stir in the corn OR for LC, baby corns (I cut mine smaller)
Heat on medium, but do not boil.

Pour into bowls and garnish.
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Old 03-26-2014, 08:32 PM   #2
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Sorry to be a nudge, but does the avocado/juice mixture get loose enough to mix well with the stock in the saucepan before adding the corn, or do you need to add it in the processor?
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Old 03-26-2014, 09:14 PM   #3
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Avocado Corn Soup

I made an error. It should read 2 c. or 16 oz. chicken broth.
The avocado/lime juice puree is added to the chicken broth
and heated.

Sorry folks. You would have to double the recipe to have a thick soup
with that much broth

Last edited by Barbo; 03-26-2014 at 09:17 PM.. Reason: err
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Old 03-27-2014, 10:33 AM   #4
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Sounds lovely Barbo.
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Old 03-27-2014, 04:24 PM   #5
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Hey Rose

It is delicious. Great summer soup as well.
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