Avocado Soup

Avocado Soup
★★★½   30 votes

A refreshing soup for hot summer days, avocado soup is served chilled topped with some fresh cream, sour cream, or yogurt depending on your preference. This recipe, adapted from The Pepperidge Farm Cook Book by Margaret Rudkin, is also spiked with a small amount of uncooked sherry for an invigorating dish that will kick-start your dinner party in an exciting note. The beautiful green color of the avocado soup instantly pleases the eye and makes for an attractive first course.

Detoxifying and invigorating, avocado soup is a great addition to your healthy menu plan. Chicken broth is used in this recipe to give it a savory and tasty flavor, but you can also use vegetable broth if you want a vegan or vegetarian version. Since the avocado soup will be served chilled, the fat from the chicken broth should be skimmed.

If you wish to make chicken broth from scratch, pass it through a sieve and allow it to harden in the refrigerator overnight. Take off the fat that surfaces on the top of the broth and use the remaining liquid for the avocado soup. For those with a busy lifestyle and do not have enough time to make their own chicken broth, you can buy delicious chicken broth in the grocery packed in cartons or cans. You can also use bouillon cubes and dissolve this in water as a base for the soup. Once you got the chicken broth ready, the rest is super easy and fast. This recipe is perfect for the busy lifestyle because you only need to put the ingredients together, puree, chill and it’s ready to serve.

You need an immersion blender to puree the soup and obtain a beautiful thick consistency. If you don’t have an immersion blender, you can also use a regular blender but blend the soup in portions, filling the blender only halfway so it does not spill and have room to swirl.

4

Difficulty Level

Easy

Ingredients


  • 3 cups chicken stock

  • 1 large avocado (peeled and cut into bite-sized pieces)

  • 1 teaspoon salt

  • Pepper (freshly ground)

  • 4 teaspoons sherry

  • ½ cup cream

Preparation Instructions

1

In a large mixing bowl, place the stock, avocado, salt, and pepper. Using an immersion blender, blend for about 1 minute.

2

Cover and chill thoroughly in the refrigerator. Ladle the soup into bowls.

3

For each bowl, add 1 teaspoon of sherry, mixing well. Spoon a dollop of cream on top of each bowl of soup and serve.