In a large stockpot (about 16 quarts), combine all the ingredients except the avocado and cook partially covered for about 2 hours at a simmer, skimming the froth at the beginning. Strain the stock, remove the chicken meat from the bone and shred and reserve both. Place the avocado flesh and the lemon juice in a blender and puree with enough of the strained stock to achieve the desired consistency. Season to taste with salt. Place pureed soup in a small saucepan and heat over medium heat until hot but not to a boil. Ladle into shallow serving bowls, top with some shredded chicken meat and garnish with fresh cilantro.
- Make sure oranges are free of soft spots and too many blemishes
- Storage: On the counter for 3-4 days, or in the fridge for up to two weeks. Cold oranges make a great refreshing snack.
- Mandarins and tangerines are best for snacking, but can also be put into salads. Valencia are best for juicing, while navels and blood oranges are best for eating fresh.
- Winter is orange season!
Ingredients
Directions
In a large stockpot (about 16 quarts), combine all the ingredients except the avocado and cook partially covered for about 2 hours at a simmer, skimming the froth at the beginning. Strain the stock, remove the chicken meat from the bone and shred and reserve both. Place the avocado flesh and the lemon juice in a blender and puree with enough of the strained stock to achieve the desired consistency. Season to taste with salt. Place pureed soup in a small saucepan and heat over medium heat until hot but not to a boil. Ladle into shallow serving bowls, top with some shredded chicken meat and garnish with fresh cilantro.