Sunday, November 4, 2012

Cream of Avocado Soup Recipe

Avocado soup one of the greatest summer or hot weather treats next to salad.

Serves 4

2 large ripe avocados

1 quart chicken stock

1 cup light cream

salt and freshly ground white pepper

1 tablespoon minced fresh cilantro leaves, to garnish (optional)

  1. Cut avocados in half, remove the pits, and mash the flesh. Put the flesh into a nylon strainer and press it through the strainer with wooden spoon into a warm soup bowl.
  2. Heat the chicken stock with the ceam in a saucepan. When the mixture is hot, but not boiling, whisk it into the pureed avocado in the bowl.
  3. Season to taste with salt and pepper. Serve immediately, sprinkled with the cilantro, if using. The soup may be served chilled, is my preferrence.

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