Recipe by Sydney Mike
This recipe comes from the 2003 cookbook, The South American Table. Preparation time does not include the chilling & refrigeration time throughout the making of this recipe.
Top Review by SandeeLynn
My first time trying alvocodo soup, and it's different but delish! I think I'm going to make it for St. Patty's Day this year for something new. I did add some extra salt and hot sauce and I used 2 small alvocados instead of one large. Like TasteTester, I put the final product through the sieve and it came out creamy and smooth. Thanks for posting!
- 2 cups chicken broth
- 1⁄2 cup half-and-half
- 1⁄2 tablespoon onion, grated
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon hot pepper sauce (or less, to taste)
- 1 large Hass avocado, ripe, firm
- 1⁄2 tablespoon fresh lemon juice
- 1 cup crouton (optional)
Directions See How It's Made
- In a heavy 2-quart saucepan mix together the chicken broth, half-and-half, onion, salt, white pepper & hot pepper sauce.
- Several hours before serving, peel the avocado, then pit & cut it into 1-inch pieces. Place in a medium, nonreactive bowl. sprinkle with lemon juice, then cover with plastic wrap & refrigerate until ready to use.
- Just before serving, put 1/4 cup of the chicken broth mixture in a blender.
- Bring the rest of the broth mixture to a boil in the 2-quart saucepan, then reduce heat to low.
- Add avocado to the blender & process until smooth, then pass this mixture through a coarse-mesh sieve.
- Add the sieved avocado mixture to the simmering broth & heat, BUT DO NOT LET IT COME TO A BOIL. Salt to taste.
- Serve immediately with croutons (if using) on the side, or make it several hours ahead of time, cover with plastic wrap & let it cool, then chill completely before serving.