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Chilled Avocado Soup

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Ingredients
  Ripe avocados 3 , peeled and sliced
  Onion 1 Medium, chopped
  Chicken bouillon cubes 2
  Hot water 1 Cup (16 tbs)
  Milk 2 Cup (32 tbs)
  Lemon juice 3 Teaspoon
  Whipping cream 1 Pint
  Nutmeg 1 Dash
  Salt To Taste
  Pepper To Taste
Directions

Puree the avocados and onion in a blender container or the work bowl of a food processor fitted with the steel blade.
Add the bouillon which has been dissolved in the one cup hot water.
Pour in the milk, salt and pepper and blend again.
Transfer contents to a bowl.
Pour the lemon juice over the soup without stirring.
Cover and chill.
When ready to serve, stir in the cream until well blended.
Adjust seasoning.
Add more water or milk if the soup is too thick.
Sprinkle with the nutmeg and chives and serve chilled.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Dish: 
Soup

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