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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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4.23158
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 436 Calories from Fat 331

% Daily Value*

Total Fat 39 g59.4%

Saturated Fat 12.9 g64.4%

Trans Fat 0 g

Cholesterol 59 mg19.7%

Sodium 436.9 mg18.2%

Total Carbohydrates 20 g6.6%

Dietary Fiber 10.2 g40.6%

Sugars 3.3 g

Protein 7 g14.8%

Vitamin A 16.3% Vitamin C 26.1%

Calcium 4.9% Iron 6.4%

*Based on a 2000 Calorie diet

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Avocado Cream Soup Recipe