Tomatillo Avocado White Corn Soup
- 8 Oz Bernard’s Gourmet Foods Roasted Tomatillo y Poblano Salsa
- 24 Oz Vegetable Stock
- 2 Avocados (Cut Into 4 Half’s)
- 12 Oz White Corn (Frozen or Canned – Drained)
- 8 Oz Heavy Cream or Coconut Milk
- Lime Cut into 4 Wedges, Mexican Crema and Cilantro for Garnish
- Place first 4 ingredients into blender and blend until smooth.
- Strain into medium sauce pan. Add cream and warm over medium heat until thoroughly warmed. Serve topped with lime wedge, a tablespoon of crema and a few cilantro leaves.
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