Description Edit

Measurements in brackets are for a larger recipe

Ingredients Edit

Directions Edit

  1. Saute onion, celery, leek and garlic until wilted, about 5 minutes.
  2. Stir in flour until smooth; cook over low heat, stirring constantly, 3 minutes.
  3. Whisk in broth; simmer until vegetables are very soft, about 15 minutes.
  4. Meanwhile, puree avocado with some broth in a food processor or blender.
  5. When vegetables are done, stir in avocado; simmer 10 minutes.
  6. Stir in lime juice, cilantro, and salt and pepper to taste.
  7. Divide soup among warmed soup bowls.
  8. Garnish each with a dollop of crème fraîche and a few strips of pimento.

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