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Creamy Avocado Soup

New.Wife's picture
Ingredients
  Onion 1 Medium, chopped to make 1/2 cup
  Whites of leeks 2 , trimmed, halved & chopped
  Vegetable oil 1 Tablespoon
  Chicken broth 1 Quart
  Boiled potatoes 2 Pound, peeled and diced (4 In Number)
  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Buttermilk 1⁄2 Cup (8 tbs)
  Ripe avocados 2 , peeled and seeded and sliced
  Lemons juice 4 Tablespoon (Of 2 Lemon)
  Liquid red pepper seasoning 1⁄2 Teaspoon
Directions

MAKING
1) Take a medium size stockpot and sauté leeks and onion in it over medium heat. Cook until the onion and leeks turn tender but not brown.
2) Stir in broth and add potatoes. Bring the mixture to a boil. Reduce heat and simmer for 20-30 minutes or until potatoes are tender. Allow the mixture to cool.
3) Place half the mixture in a food processor or electric blender and add buttermilk, yogurt, lemon juice and avocado. Whirl until nicely pureed. Repeat the same with the remaining potato mixture.
4) Transfer the pureed mixture to a large bowl and add salt, pepper and liquid red pepper seasoning.
5) Cover and refrigerate until chilled. Adjust the seasonings according to taste preferences.

SERVING
6) Garnish each serving with a slice of lemon, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Interest: 
Holiday, Gourmet
Ingredient: 
Avocado
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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