1 cup queso fresco farmer’s cheese or mild feta, crumbled
In a medium skillet set over medium-low heat, heat the butter and oil. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until it has completely softened, its color has gone from white to translucent to barely tanned. It will be about 15 minutes.
Incorporate the cilantro, stir, and cook just until the cilantro wilts, about 30 seconds. Remove from heat.
Place the avocado meat in a blender or food processor, along with the cooked cilantro and onion. Also add the broth, lime juice and salt. Puree until smooth.
If you want to serve the soup hot, heat the broth prior to pureeing. You may also serve it at room temperature, or you may prepare it in advance, cover, and store in the refrigerator for up to 12 hours and serve chilled.
You may garnish with the tortilla crisps or croutons and cheese, or place the garnishes in bowls at the table, and let your guests add as much or little as they please.
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Amount Per Serving 6
Calories from Fat 0
% Daily Value*
Total Fat 22g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 19g
Dietary Fiber 4g
Total Sugars 4g
Includes 0g Added Sugars 0%
Vitamin A 15mg
Vitamin C 15mg
Vitamin D 0mg
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!