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OxfordPress.com

Guacamole Soup

Makes 4 servings

1 32-ounce package low-sodium chicken broth

2 cups water

1/2 onion, cut in half

1 garlic clove, smashed

Salt and pepper

1 double chicken breast with skin and bones

1 small can of chipotles in adobo sauce

2 ripe avocados, cut in half

1 jalapeno chile, minced, optional

Juice of 1 lime, plus lime wedges for serving

1/2 cup chopped cilantro

4 tablespoons sour cream or creme fraiche or Mexican crema*

Combine the chicken broth and water in a medium saucepan with the onion, garlic and a little salt and pepper and heat. Cut the chicken into 4 pieces and add to the broth. Bring the broth to a boil, then turn down the heat and cook at a low simmer, partially covered, for about 12 minutes, until the chicken is cooked through. Remove the chicken and let cool. Strain the broth and set aside.

Process the chipotles and adobo sauce in a mini food processor and place it in a bowl to offer at the table.

When the chicken is cool enough to handle, remove the skin and bones and shred the meat. Correct the seasonings of the broth. The recipe can be prepared ahead to this point.

When ready to serve, reheat the chicken broth until it's piping hot.

Scoop out the flesh from each avocado half and mash it roughly in the bottom of each of four soup bowls. Add 1/4 of the minced chile to each bowl, and salt to taste and a little lime juice. Mash well.

Pour the hot broth over the mashed avocado in the bowls and divide the shredded chicken among them. Top with cilantro leaves and a spoonful of sour cream. Serve with lime wedges on the side and offer the blended chipotle chiles to be swirled in the soup.