Yummy Recipes

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Chicken Soup with Avocado

1 small onion, chopped coarsely

2 garlic cloves or 2 teaspoons chopped garlic from jar

1/2 jalepeno pepper, chopped and seeded

or 1 small can chopped jalapeno

1/2 cup cilantro leaves

Leftover chicken, cubed (equal to about 1 1/2 cups)

6 cups chicken broth

4 corn tortillas or 1 cup of tortilla chips

2 firm avocados or 1/2 cup prepared guacamole dip

2 tablespoons fresh lime juice

Pour a tablespoon of oil in the bottom of a large sauce

pan. Sauté the onion and fresh garlic and fresh jalapeno

for about 3-4 minutes. If using chopped garlic from jar

add it about 30 seconds before you add the liquid. Add

broth and simmer for an additional 10 minutes.

If using corn tortillas, halve tortillas and cut into 1/8

inch strips. Heat 1/4 cup oil in a frying pan. Divide

strips into 3 batches and fry until golden. As they cook, remove with tongs and drain on paper towel. If using fresh avocados, pit and cut into 1/2 inch cubes. Add chicken to broth, add remaining cilantro, avocado, lime juice and salt to taste Add canned jalapenos.

Note: If using ready-made guacamole, put a dollop in each

soup plate and then ladle the soup over it. Garnish with tortilla strips or tortilla chips.

Yield: 4 to 6 servings

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Carrot Vichyssoise

5 cups chicken broth

6 tbs butter

2 cups green onion -- without tops, sliced

4 tbs flour

4 cups carrot -- peeled and sliced

1 tsp salt

1/8 tsp white pepper

1/2 cup sour cream

Garnish with sour cream and chopped chives

Comment: This recipe is really easy to make and

excellent served hot or cold. Make sure your blender

can tolerate hot stuff or use one of those "one

prongers" made by Braun or other manufacturers.

Heat chicken broth; set aside and keep warm. Melt

butter, add onions and saute 5 minutes; stir in flour. Gradually add hot broth and bring to a boil. Add carrots, salt, and pepper; simmer 30 minutes. Puree in blender and stir in sour cream. Serve hot or cold; garnish with sour cream and chives.

 

 

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