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Classic Cold Avocado Soup

Western.Chefs's picture
  Butter 1 Ounce
  Plain flour 1 Ounce
  Milk 1⁄4 Pint
  Chicken stock 1 1⁄2 Pint
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Green pepper 1 Small, cored, seeded and chopped
  Ripe avocado 1
  Chopped parsley/Snipped fresh chives 1 Tablespoon (To Garnish)

Melt the butter in a saucepan. Stir in the flour and cook gently over a low heat for about 3 minutes, without browning. Remove from the heat and gradually stir in the milk, then the stock. Add the salt, pepper and green pepper and bring to the boil. Simmer, covered, for 15 minutes.
Meanwhile, halve and stone the avocado. Scrape out the flesh and mash to a smooth cream. Mix some of the thickened stock with the avocado and stir it back into the pan. Cook the soup for a few minutes but do not boil it. Strain to remove the green pepper. Allow to cool. Serve garnished with parsley or chives. Take to the picnic in a vacuum flask.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1000 Calories from Fat 581

% Daily Value*

Total Fat 67 g103.5%

Saturated Fat 23.8 g119%

Trans Fat 0 g

Cholesterol 94.6 mg31.5%

Sodium 2075.5 mg86.5%

Total Carbohydrates 78 g25.9%

Dietary Fiber 16.9 g67.7%

Sugars 21.1 g

Protein 29 g58.7%

Vitamin A 54.1% Vitamin C 171.8%

Calcium 22.5% Iron 23.9%

*Based on a 2000 Calorie diet

Classic Cold Avocado Soup Recipe