I intend to try this recipe posted in a soup recipe thread:
[QUOTE=Hockey Monkey]
1 avocado - skin removed and sliced
1 large sweet potato peeled and cubed - (I use 2)
2 chipolte peppers diced - (I use only 1)
2 cloves of garlic minced
2 tsp cumin
1 tsp salt
1/2 tsp white pepper
1 tbsp honey
juice of 1 lime
3-4 cups of water
optional toppings
cilantro
tortilla chips or strips
sour cream
sliced avocado
torn baby spinach
shredded cooked chicken
In a medium soup pot or dutch oven add all ingredients EXCEPT the lime juice. Add 3 1/2 cups of water to the pot over medium to high heat bring to a boil and simmer for 15-20 minutes or until the potatoes are tender - remove from heat and blend to desired consistency with an immersion blender or a stand blender (batch blending with the top vented allowing the steam to escape).
Add the additional 1/2 cup of water if desired (or more until consistency you desire is reached). Add the juice of 1 lime and stir.
Eat as is, or top with whatever you desire. I love it with shredded chicken and a dollop of sour cream.
[/QUOTE]
I intend to cook as directed, but I’m also going to make some slight modifications by throwing in some veggies and some shredded chicken (let it simmer a while) to make it more filling.
My plan is to make a big ol’ pot of this and save the left overs for my lunches next week.
Do you guys think this recipe will keep? I know it doesn’t take long for avocados to turn brown.
Thanks.
