1 Review

This a very beautiful soup --- a lovely pale green with a swirl of white from the coconut milk and a touch of darker green from the chives. It is important that the avocado be perfectly ripe and that really good stock is used. I used homemade, unsalted chicken stock; I would also like to try this with roasted vegetable stock. Also, I used my immersion blender and then strained the soup. It neds a good dose of seasoning as chilling dulls the effect of the salt. Thanks, Marra!

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Chef Kate July 11, 2009
Chilled Avocado Soup