Avocado Soup

Avocado Soup

15 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    55 m
JHERCIK
Recipe by  JHERCIK

“Mmmm. This is a wonderful summer soup.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.
  2. In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
  3. Chill for at least half an hour before serving. Garnish with diced tomato.

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Reviews (15)

Rate This Recipe
DANMILLER45
45

DANMILLER45

In the middle of an oppressively hot, humid Chicago summer, my wife and I chilled this soup in the fridge for five hours before serving under the shade of our oak tree in the backyard, and luxuriated in the taste, the texture and the coolness. A perfect Sunday afternoon lunch. Note: You cannot chill this soup too much. Be sure to add the tomato for garnish and color contrast. And a glass of very chilled pinot grigio wine. A No. 10 all around.

Gia Storm
37

Gia Storm

A good basic recipe but needed a little bit of "oomph". I looked at the avocado and cilantro soup recipe and added some of the elements of that recipe (dash of Mexican hot sauce, lime juice). I also blended everything together and added extra cilantro at the end, when I put it in for chilling.

Primadonna
19

Primadonna

My guest said it was the best avocado Soup she had ever had. She thought they were usually quite bland but this one was delicious!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 410 cal
  • 20%
  • Fat
  • 40.6 g
  • 62%
  • Carbs
  • 12.5 g
  • 4%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

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Busy Night Turkey Taco Soup with Avocado Cream

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