Avocado – the best fruit on earth

I ate my first avocado in 1961, at Aunty Tizzi’s in South Yorkshire. 
It was a taste I loved, neither sweet nor savoury, just clean.

The oldest evidence of avocado predates my experience by around 12,000 years, in Mexico.

Roll forward till the mid 1930’s when a Californian postman cultivated the Has avocado, now the most widely acclaimed avocado.

I have grown to love the taste so much that I now wash what hair I have left in my head with the fruit, and buy avocado shower gels when I can find them. 

I begin a series of recipes based on this giant of a fruit. 
Chicken-and-Avocado Soup with Fried Tortillas is my first.

Active Time:  25 Minutes
Total Time:  25 Minutes

Yield:  Serves 4
Here’s a silky soup that doesn’t rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn’t rely on long cooking for its full flavor, either–the soup’s in the pot for less than ten minutes.

3 1/2 tablespoons cooking oil
Four 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 clove garlic
jalapeno chile, seeds and ribs removed
2 ripe avocados, preferably Haas, skin and pit removed
1 tablespoon lime juice
1/4 teaspoon tabasco sauce, plus more to taste
3 1/2 cups water
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
onion, chopped
3 cups canned low-sodium chicken broth or homemade stock
1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips
In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels.
In a blender, combine the garlic, jalapeno, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.
Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.
Even Easier: Use broken-up tortilla chips in place of the fried tortilla strips.

Published by Rob

Now 70, I'm getting back into website development and brand protection, as well as showcasing the delightful artistic talents of my beautiful wife Lynne. My projection will encompass a lifetime of database marketing, as well as the Christian democratic socialist ideals of my wife and I.

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