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Avocado Cream Soup

creative.chef's picture
Ingredients
  Avocados 2 Large
  Avocados 1 Small
  Salt 1⁄2 Teaspoon
  White pepper 1 Pinch
  Heavy cream 1 Cup (16 tbs)
  Chicken stock 3 1⁄2 Cup (56 tbs)
  Dry sherry 3 Tablespoon
Directions

1 Peel the 2 large avocados, re- move the pits and cut the flesh into small pieces. Put it into a blender with salt, pepper and half the cream and blend until smooth or work through a strainer. Then add the remaining cream and blend again until mixed.
2 Heat the chicken stock until it is warm but not hot. Pour in the avocado cream mixture. Taste and adjust the seasoning. Chill this in the refrigerator for 1 hour.
3 Stir in the sherry. Peel the small avocado, remove the pit and cut the flesh into thin slices. Add to the soup and serve.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable
Servings: 
6

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