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HOT GUACAMOLE SOUP
1 ripe avocado
2 large leaves romaine (or other) lettuce
1/4 cup chopped green onions, with tops
1 clove garlic, mashed
2 tbsp. lime or lemon juice
1 to 2 tbsp. cayenne pepper
4 sprigs cilantro
4 cups chicken stock
Garnishes: chopped tomatoes and diced Spanish onion
Cut avocado into quarters, remove pit and peel, and put it in a
blender or processor. Tear the romaine leaves into pieces and add to
blender. Add remaining ingredients, together with half the stock, and
puree until smooth.
Combine with remaining stock in a pan and simmer, covered, 10
minutes. Add garnishes if desired. Serves 4.
   
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