Ingredients
- 1 tbsp.vegetable oil
- 1/2medium yellow onion, diced
- 2cloves garlic, thinly sliced
- 3 c.vegetable broth
- 1 c.heavy cream
- 1/4 c.fresh lime juice
- 1/2 c.packed fresh cilantro
- 1jalapeño, seeded (optional)
- 1/2 tsp.ground cumin
Kosher salt
- 4ripe Haas avocados, pitted and peeled
Hot sauce, crumbled cotija cheese, crushed tortilla chips, chopped cilantro, for serving
Directions
Step 1：
In a medium skillet over medium heat, heat oil. When oil is shimmering, add onion and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Remove from heat.
Step 2：
Add broth, cream, lime juice, cilantro, jalapeño, cumin, 1 teaspoon kosher salt, avocados, and sautéed onion and garlic to a blender. Blend on high until smooth, about 2 minutes. Season with salt to taste. Serve immediately at room temperature or refrigerate for up to 4 hours before serving.
Step 3：
Serve topped with hot sauce, cotija, tortilla chips, and cilantro.
