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California Avocado Soup
© Courtesy of California Avocado Commission

lb. chicken thighs
2 large onions, quartered
3 stalks celery with leaves, very roughly chopped
4 carrots, peeled and sliced into large chunks
1 head garlic, broken into individual cloves and smashed
1 fresh serrano chile, sliced
3 large dried pasilla peppers
1 Tbsp. kosher salt, plus more to taste
2 tsp. whole black peppercorns
2 whole cumin seeds
1 tsp. coriander seed
3 large bay leaves
1 small bunch fresh cilantro, a few stems reserved for garnish
1 ripe fresh avocado, peeled and seeded
1 large lemon, juiced

2 In a large stockpot (about 16 quarts), combine all the ingredients except the avocado and lemon juice. Cook partially covered for about 2 hours at a simmer, skimming the froth at the beginning. Strain the stock, remove the chicken meat from the bone and shred. Reserve both. Place the avocado flesh and the lemon juice in a blender and purée with enough of the strained stock to achieve the desired consistency. Season to taste with salt. Place puréed soup in a small saucepan and heat over medium heat until hot, but not to a boil. Ladle into shallow serving bowls, top with some shredded chicken meat and garnish with fresh cilantro. Serves 4.

 


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