blades
Senior Member
By request I offer my cooked avocado soup recipe. It is actually an old Colombian recipe that I modified to my preferences and available ingredients. Most avocado soups are uncooked because cooking reduces the avocado flavor. I combat that by putting more avocado in the recipe. This soup is delicate but tasty and a little caloric. Very nice. You can see it below accompanying our Ahi tuna dinner.
Ingredients
1 onion chopped
3 garlic cloves chopped
2 cups chicken stock
1 avocado pitted peeled and smashed
1/4 cup heavy cream
1/2 tsp cumin
Juice and zest of 1/4 lemon
Salt and pepper to taste
Instructions
Put onion and garlic in a lightly oiled pot and saute for a couple of minutes. Add the remaining ingredients, stir and bring to a boil. Remove from heat and pour it into a blender and puree it for about 30 seconds maximum. Don't overdo the blending or you will have a yellow/green whipped cream. Return to the pot and leave it to stay warm until service. Feeds 2 or 3.
Ingredients
1 onion chopped
3 garlic cloves chopped
2 cups chicken stock
1 avocado pitted peeled and smashed
1/4 cup heavy cream
1/2 tsp cumin
Juice and zest of 1/4 lemon
Salt and pepper to taste
Instructions
Put onion and garlic in a lightly oiled pot and saute for a couple of minutes. Add the remaining ingredients, stir and bring to a boil. Remove from heat and pour it into a blender and puree it for about 30 seconds maximum. Don't overdo the blending or you will have a yellow/green whipped cream. Return to the pot and leave it to stay warm until service. Feeds 2 or 3.
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