Avocado Cream Soup (Sopa De Aguacate)
- Reviews 1
Ready In: 20 mins
Serves: 4
Ingredients
- 3 large ripe avocados, peeled, halved, seeded and diced
- 1 1⁄2 cups heavy cream
- 6 cups chicken broth
- 1⁄4 cup pale dry sherry (optional)
- 1 teaspoon salt
- 1⁄2 teaspoon round white pepper
- 3 corn tortillas, quartered and fried until crisp or 3 buy tortilla chips
Directions
- Puree 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 puree. Add the sherry, salt and pepper, and taste for seasoning.
- 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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