Cold Avocado Soup

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READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the butter in a saucepan over moderate heat and stir in the flour.
  • Cook for 2 to 3 minutes, stirring frequently. Add the chicken stock and bring to a boil, stirring frequently.
  • Boil for 5 minutes, remove from the heat and allow to cool to room temperature.
  • Peel and pit 3 of the avocados and combine them with the remaining ingredients in an electric food processor or blender. Add about 2 cups of the cooled chicken stock and puree until smooth.
  • Pour the avocado mixture into the saucepan with the remaining chicken stock and stir to combine.
  • Chill for at least 2 hours.
  • Immediately before serving, peel, pit, and dice the remaining avocado.
  • Serve garnished with the diced avocado and a dollop of sour cream if desired.
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