Global kitchen: chile

Avocado Soup
Ingredients
1 Medium Onion – finely chopped
3 Tablespoons Olive Oil

2 Tablespoons Flour
4 Cups Chicken Or Vegetable Stock
2 Large Avocado
1 Teaspoon Lemon Juice
Salt - to taste
Cilantro - chopped

Method
Saute onion in oil. Add flour and stir to cook flour. Add broth. In glass container, place peeled avocado and puree, immediately add lemon juice to avoid oxidation. At the last minute add avocado puree to soup. Do not boil. Add salt and cilantro and serve.
Serves: Six

Camarones En Salsa Chilena (Shimp in a Spicy Sauce)
Ingredients
3 Tablespoons Butter
1 Large Onion - Chopped
2 Cloves Garlic - Chopped
1 Can Tomatoes - Chopped
1/2 Teaspoon Oregano
1 Tablespoon Chili Paste
Salt And Pepper - To Taste
2 Pounds Shrimp
1 Tablespoon Parsley - Chopped

Method
Saute onion in butter for seven minutes. Add garlic, tomatoes, oregano and chile paste. Stir and simmer for 10 minutes. Season with salt and pepper. Pour mixture into a baking dish. Toss shrimp with salt and pepper and push into the sauce. Bake for 10 minutes at 375 degrees. Sprinkle with parsley and serve.
Serves: Four

Sopa De Lentejas De La Tia Julita (Lentil Chowder)
Ingredients
2 Tablespoons Olive Oil
5 Ounces Chorizo - Chopped
1 Medium Onion - Chopped
1 Small Winter Squash - Chopped
2 Medium Leek - Chopped
5 Cloves Garlic - Chopped
1 Can Tomatoes - Chopped
1 1/2 Cups Lentils
1 Stalk Celery - Chopped
3 Quarts Chicken Stock
Salt And Pepper - To Taste
4 Small Potatoes - Chopped
2 Tablespoons Parsley - Chopped
2 Medium Bay Leaf

Method
Saute chorizo, onion and squash in oil for five minutes. Add leeks, garlic, and tomatoes. Simmer for five minutes. Add lentils, bay leaves and broth. Simmer for 30 minutes. Season with salt and pepper. Add potatoes and simmer for 20 more minutes. Discard bay leaves. Sprinkle with parsley and serve.
Serves: Four