2 tb Avocado oil

1 tb Walnut Oil or 3 T. Fruity

Olive Oil 1 md Yellow Onion, chopped

4 Cloves Garlic, peeled and

Minced 1 Piece of Ginger,1 1/2 inches

Long, peeled and minced 3 Serrano or jalapeno chili

Peppers, stemmed, seeded and Minced 4 c Chicken stock

3 Ripe Avocados, preferably

The Haas variety 2 Limes

1/2 c Sour cream

2 tb Half-and-half

1/4 c Cilantro leaves, very finely

Minced 1 ts Ground Coriander

Salt 1 bn Radishes, 10-12

Black pepper Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them. Cho