4 to 6 servings
1 tablespoon butter
1/2 cup finely chopped onion
1 garlic clove, minced
4 cups chicken stock
2 ripe avocados, peeled and mashed
1 teaspoon lime juice
2 cups heavy cream
1/4 teaspoon ground cumin
Salt and Pepper
1/4 cup fresh cilantro, chopped
1. Heat the butter in a medium pot over medium heat. Add the onion and cook for about 3 minutes. Add the garlic and cook for about 30 seconds more.
2. Add the chicken broth, lime juice and avocados in the sauce pot and bring to a boil. Reduce the heat to medium and cook for about 7 minutes.
3. Transfer to the blender and blend until smooth. Return the mixture to the pot. Add the heavy cream, cumin, salt and pepper.
4. Cook over medium heat for about 5 minutes. Add fresh cilantro and serve warm.
Photo: Adam Cloete