Free Avocado cream soup Recipe
Makes: To serve the soup hot, pour it into a tureen and strew the top with tortilla quarters or avocado slices. Or refrigerate and serve it cold.
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Ingredients
1 1/2 cups heavy cream
1 teaspoon salt
1/2 teaspoon round white pepper
1/4 cup pale dry sherry (optional)
3 corn tortillas, quartered and fried until crisp
3 large ripe avocados, peeled, halved, seeded and diced
6 cups chicken stock, fresh or canned
How To Make Avocado cream soup
Easy Recipe Directions:
Purée the diced avocados in 3 batches, combining 1/3 of the dice and 1/2 cup of cream at a time in a blender container and blending at high speed for 30 seconds.
In a 3-quart non-reactive saucepan, bring the stock to a boil over high heat, reduce the heat to low, and when the stock is simmering, stir in the avocado purée. Add the sherry, salt and pepper, and taste for seasoning.
In a 3-quart non-reactive saucepan, bring the stock to a boil over high heat, reduce the heat to low, and when the stock is simmering, stir in the avocado purée. Add the sherry, salt and pepper, and taste for seasoning.
Make Avocado cream soup part of your meal today! Find other dishes that go well with this.
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Makes: These measurements are for a pot of chili using 1 pound of meat and serving 4 to 6 people. Multiply them accordingly if you are increasing the volume of the recipe.
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