1 Ripe avocado

2 lg Leaves romaine (or other)

-lettuce 1/4 c Chopped green onions, with

-tops 1 Clove garlic, mashed

2 tb Lime or lemon juice

1 To 2 Tbsp pure ground chili

4 Sprigs fresh coriander

-(cilantro) 4 c Chicken stock

Serves 4 Cut avocado into quarters, remove pit and peel, and put the flesh 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. I Hear America Cooking From the collection of Jim Vorheis