Instructions: Start by making the salsa: In a medium bowl combine all of the ingredients. Season with salt and pepper and set aside.

To make the soup: Melt the butter over medium heat in a heavy 4-quart casserole. Add the onion, garlic, and jalapeno pepper and cook until soft but not brown. Add the flour and cook for 1 minute, stirring constantly. Add the chicken stock all at once and simmer for 15 minutes, or until the onion and pepper are very tender.

Strain the soup into a bowl and set the broth aside. Transfer the onion- pepper mixture to the workbowl of a food proceddor and process until very smooth. Add the avocados, lemon juice, and sour cream andagain process until smooth.

Return the broth to the casserole. Bring to a simmer, whisk in the avocado puree, and just heat through. Do not let come to a boil.

Taste and correct the seasoning, adding a dash more lemon juice if necessary and a large grinding of white pepper.

Serve the soup at room temperature in individual bowls and garnish each with a dollop of salsa and a few tiny cilantro leaves.

Perla Meyers
Cuernavaca, Morelos
Art of Seasonal Cooking MM

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