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Creamy Cold Avocado Soup

Mexican.Chef's picture
Ingredients
  Ripe avocados 3 Large (Peeled)
  Ground mild red chile 1 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Cold heavy cream 1 Cup (16 tbs)
  Chicken broth 6 Cup (96 tbs)
  Dry sherry 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Puree the avocados in a food processor until smooth.
Season with salt and pepper.
Add chile and nutmeg.
Beat in the cream.
Remove to a bowl.
In a saucepan over medium heat cook chicken broth and sherry for 5 minutes.
Set aside and let cool.
Then, blend into avocadomixture.
Refrigerate for at least 4 hours to allow flavors to blend.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Avocado
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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