Avocado Soup Recipe
Avocado soup has a smooth, velvety-texture which makes a great first course, and pairs well with any Mexican dish.
This recipe incorporates a delicious combination of flavors which includes lemon, sherry, and hot sauce to really liven it up.
½ small onion, chopped
2 garlic cloves, minced
¼ cup olive oil
32 ounce chicken broth
½ teaspoon dill, dried
4 medium avocados, peeled, pitted, quartered
2 teaspoons lemon juice
2 tablespoons cream sherry
1 teaspoon hot pepper sauce
salt and pepper to taste
sour cream (optional)
herb garnish (optional)
Saute onion and garlic in olive oil until translucent, about four minutes. Add broth and dill. Bring to a boil, lower heat, and simmer for ten minutes. Set aside to cool.
In a blender, add the avocado, lemon juice, sherry, hot sauce, and cooled broth with sauteed vegetables. Blend until smooth. Add salt and pepper to taste. Serve warm or chilled.
Optional: Garnish individual servings with a dollop of sour cream, and your choice of fresh chives, cilantro, or parsley.
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