For 6-8 servings
3c chicken stock
1 cup white wine
1/2 c fat free half and half
2 slices bacon
2 haas avocados
2 carrots
2 stalks celery
1/2 onion
1 lime
Adobe spicy to taste
S&P to taste
tawny port - optional
Cook the bacon in a sauce pot till crispy. Remove and drain all but 1T fat.
Saute the vegetables (chopped) in the fat till soft.
Add the wine and broth; continue cooking till vegetables are tender. Use a stick blender to blend the soup.
Add the juice from the lime and the peeled and chopped avocados to the soup. Blend again.
Return to heat, add fat free half and haf and simmer for 10 minutes. Do not boil. Adjust seasonings according to taste.
Ladle into bowls, swirl port through soup, top with bacon.
3c chicken stock
1 cup white wine
1/2 c fat free half and half
2 slices bacon
2 haas avocados
2 carrots
2 stalks celery
1/2 onion
1 lime
Adobe spicy to taste
S&P to taste
tawny port - optional
Cook the bacon in a sauce pot till crispy. Remove and drain all but 1T fat.
Saute the vegetables (chopped) in the fat till soft.
Add the wine and broth; continue cooking till vegetables are tender. Use a stick blender to blend the soup.
Add the juice from the lime and the peeled and chopped avocados to the soup. Blend again.
Return to heat, add fat free half and haf and simmer for 10 minutes. Do not boil. Adjust seasonings according to taste.
Ladle into bowls, swirl port through soup, top with bacon.
