Chilled Avocado Soup

Adapted From the Simpson House Inn Bed and Breakfast in Santa Barbara, California. This is a fairly rich soup so you may want to reduce the serving size. I reduced the recipe to a single serving and used my immersion blender.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 4  cups chicken broth
• 1  onion, chopped
• 1⁄4-1⁄2 cup cream sherry
• 3  large  ripe avocados
•  salt, to taste
•  white pepper, to taste
• 1  cup heavy cream
•  sour cream, for garnish
•  fresh cilantro stem, for garnish

Directions

1. Combine broth and onion in a large saucepan over high heat. Bring to a boil, lower heat and simmer for about 10 minutes.
2. Cool mixture, then puree in a blender.
3. Return mixture to saucepan.
4. Puree sherry and avocados in a blender until smooth. Transfer to a bowl and stir in whipping cream.
5. Whisk avocado mixture into onion mixture.
6. Season with salt and pepper. Cover and chill.
7. Serve with a dollop of sour cream and a cilantro sprig.