2 tablespoons canola oil
2 onions, chopped
3 cloves garlic, chopped
1 chipolte pepper in adobo chopped
Salt to taste
4 ripe Haas avocados, peeled, cut into chunks
1 quart vegetable stock, plus more if too thick
1/2 cup sour cream, or yogurt
1/3 cup chopped cilantro
2 tablespoons freshly squeezed lime juice
Thinly sliced scallions for garnish
Heat the oil in a large saucepan over medium high heat and add onions, garlic, chipotle pepper and sauté until onions are translucent, about 5 minutes. Add salt, avocados, stock bring to a boil then reduce heat and simmer for 10 to 15 minutes or until avocados are soft. Add sour cream or yogurt and simmer for a minute more. Remove from heat and puree in a blender or with an immersion blender. Add more stock if too thick. Stir in cilantro and lime juice. Ladle into bowls and top with scallions.
Yield: 4 servings