- 1 T. vegetable oil
- 1 T. unsalted butter
- 1-1/2 c. white onion, roughly chopped
- 1 c, cilantro, leaves and upper part of stems only
- 3 ea. Avocados From Mexico, diced
- 5 c. chicken or vegetable broth
- 1 T. fresh squeezed lime juice, or to taste
- 3/4 t. kosher or sea salt, or to taste
- 1-1/2 c. crushed tortilla chips, pita chips, or croutons
- 1 c. 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, and it begins to barely brown, 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.
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!