First Post! - Avocado, lime and mint soup

Shown with accompanying homemade tortilla chips and Mexican spiced pork tenderloin

I figured the trial run for our blog ought to be an original recipe at least.

Breaks in college are always a bit of a boring time for me and this past winter break was no exception. I struggled for days, trying to find something to do. Then I remembered something. I love cooking.

Something about the weather had me on a southwest/Mexican roll all break, but this particular day I wanted to try something a bit more upscale than traditional fare. This meal was based on an avocado soup I made from one of my cookbooks and found to be lacking in flavor. Avocado needs offsetting tastes, and the sourness of lime in addition to the coolness of mint were the perfect partners. Here's a rough recipe.

Serves 2-4

3 avocados
2 limes
1 lime's worth of zest
3-5 mint sprigs
2 cups chicken stock (use homemade; tirade in future post)
1/2 cup heavy cream
1 jalapeno, deseeded
1 large onion
2 cloves garlic
2 tbsp butter
Salt and pepper to taste

Instructions:

1. Finely chop the garlic, onions and jalapeno pepper
   
2. In a large pot, heat butter and sautee garlic and onions until translucent (also: appreciate wonderful smell)
3. Dice the avocado and put it in the pan to saute briefly
4. Add to this the chicken stock, the juice of the two limes, the lime zest and the mint. Allow this to simmer for five minutes or so.
5. Take this mixture and run it through a food processor so the ingredients are fully broken up
6. Return the soup to the pot, add the heavy cream and simmer for at least ten minutes to allow for the flavor to develop.
7. Serve!