Chicken soup with guacamole

4 servings

Ingredients

Quantity Ingredient
2 quarts Chicken soup
½ cup Rice*
2 Avocado, med
1 Tomato, large; diced
4 Scallion; w/top, sliced
Mrs. Rasmussen's Book of One-Arm Cookery
Mary Lasswell
Salt; to taste
1 Chile serrano; minced
2 tablespoons Cilantro; chopped
2 Lime, Mexican

Directions

TOPPING

Make the chicken soup from a well-grown hen with pieces of meat, skinned and boned, left in. The pieces should be fairly large; this is a main- dish soup. *The rice should be cooked in the soup.

Peel and slice the avocados, and cut into 1" pieces. The chiles are best chopped fine in a blender. Halve the limes.

Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on the uncooked topping. Serve with hot tortillas.

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