Recipe courtesy of Curtis Aikens
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Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings

Ingredients

Directions

Heat the oil in a large saucepan over medium high heat and add onions, garlic, chipotle pepper and saute until onions are translucent, about 5 minutes. Add salt, avocados and stock. Bring to a boil then reduce heat and simmer for 10 to 15 minutes or until avocados are soft. Add sour cream or yogurt and simmer 1 minute more. Remove from heat and puree in a blender or with an immersion blender. Add more stock if too thick. Stir in cilantro and lime juice. Ladle into bowls and top with scallions.

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