Tobago Chicken-Avocado Soup
|Flour||2 1⁄2 Tablespoon|
|Butter||3 Tablespoon, melted|
|Heavy whipping cream||1⁄3 Cup (5.33 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs), canned (or saved)|
|Green pepper||2 Tablespoon, finley minced|
|Avocado||1 Cup (16 tbs), chopped|
|Dried basil||1⁄8 Teaspoon|
|Lemon slices||2 (for serving)|
Stir flour into melted butter or margarine in saucepan.
Add cream, 1 1/2 cups of the chicken broth, and minced green pepper.
Stir over medium flame until boiling.
Reduce heat and simmer 3 minutes.
In blender, or with rotary beater, blend chopped peeled avocado with remaining 1 cup chicken broth until smooth.
Add to pan with the salt; heat through; add the basil.
Serve hot with the lemon slices.