Avocado soup

MAKES 10 TO 12 SERVINGS

1 large onion, finely chopped

4 heads garlic, crushed to paste

1/4 cup canola oil

1/2 teaspoon fresh chopped ginger

4 large ripe avocados, peeled and cut

6 teaspoons lime juice

Salt and pepper

2 cups chicken stock

1 scallion, chopped

Pinch cayenne pepper

1/2 cup creme fraiche

6 teaspoons salsa, for garnish

3 teaspoons strips of tortilla chips, for garnish

6 pinches fresh cilantro, for garnish

Over gentle heat, cook onion and garlic in canola oil for 2 minutes. Add ginger; cook for 1 more minute. Add peeled and cut avocados; cook for another 2 minutes.

Add lime juice, mix through; add salt and pepper to taste. Add chicken stock, cover and bring to a boil; reduce to simmer, cook for 20 minutes. Remove from heat; allow mixture to cool.

Place cooled avocado mixture in blender. Add chopped scallion and cayenne pepper; blend until smooth. Add creme fraiche, blend until just mixed through. Adjust seasoning. Pass through a chinois (fine-meshed strainer); chill.

To serve: Place chilled soup in desired cups or small bowls. Garnish center of each cup or bowl with 1/2 teaspoon salsa. Divide tortilla strips among cups or bowls. Garnish each with half a pinch of fresh cilantro. Serve.

Ritz-Carlton Chicago Executive Chef Mark Payne

Nutrition facts per serving: 198 calories, 18 g fat, 3 g saturated fat, 8 mg cholesterol, 8 g carbohydrates, 3 g protein, 52 mg sodium, 5 g fiber