Crema de Guacamole with Crunchy Topopos

Note that this recipe probably serves 10 people. I'd halve it, for sure. Nice summer soup that's actually a bit creamy.

Bring to a boil over medium heat, then immediately lower to a simmer for five minutes:

• 12 small tomatillos, husked and stemmed
• 3 serrano chiles, seeded and chopped
• 1 white onion, chopped
• 4 cloves garlic, chopped
• 6 cups vegetable stock

Carefully puree with a stick blender. Let cool for 30 minute and add 1/4 cup lime juice (key limes > regular limes > bottled lime juice). Strain to remove all solids, especially tomatillo seeds. Cool for at least two hours.

To make the topopos, heat 1/4 cup (two sticks) clarified butter and add a single layer of thin strips of corn tortillas. Toss a few times with tongs until strips are golden, maybe 2-3 minutes total. Remove, placing on towel, and add salt and a squeez of lime juice. Add until 12 corn tortillas have been used.

When finally preparing the soup to consume, mush together 4 ripe avocados, 1/2 cup loosely packed cilantro, 1/2 tsp fine sea salt, and 1/2 lime. Then combine with stock mixture using stick blender.

Serve topped with fresh cilantro, the topopos, fresh salsa and/or crema (apparently this is something resembling watered-down sour cream -- you don't really need this with the creaminess of the avocado, though.)