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Avocado And Green Chili Soup

Chef.at.Home's picture
Ingredients
  Ripe avocados 2
  Milk 2 1⁄2 Cup (40 tbs)
  Canned green chilies in brine 4 Ounce (1 Can)
  Onion 1 Medium, chopped
  Salt To Taste
  Freshly ground black pepper To Taste
  Lemon juice 2 Tablespoon
  Sherry 2 Tablespoon
  Chopped chilies/Fresh parsley 1 Teaspoon (For Garnish)
Directions

Cut the avocados in half, extract the stones, scoop out the flesh and puree in a blender.
Add the remaining ingredients to the blender and puree until a very even consistency is reached.
Pour the mixture into a serving bowl, garnish and serve immediately.
Alternatively, you can pour the soup into individual bowls and chill them.

Recipe Summary

Course: 
Appetizer
Method: 
Blending
Ingredient: 
Avocado

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