Avocado Soup

Name: Avocado Soup
Ingredients: 1 Hass avocadoes or 12 florida avocado, very ripe; 1 cup chicken broth; 12 cup light cream or 12 cup half-and-half; 2 teaspoons dry sherry (optional); 12 fresh serrano chili, seeded and finely chopped (optional); 1 garlic clove, minced; 2 tablespoons finely chopped onions; 13 teaspoon salt; 18 teaspoon black pepper; avocado, slices (to garnish); sour cream (optional)

11 ingredients

6 steps

Ingredients

1 Hass avocadoes or 12 florida avocado, very ripe
1 cup chicken broth
12 cup light cream or 12 cup half-and-half
2 teaspoons dry sherry (optional)
12 fresh serrano chili, seeded and finely chopped (optional)
1 garlic clove, minced
2 tablespoons finely chopped onions
13 teaspoon salt
18 teaspoon black pepper
avocado, slices (to garnish)
sour cream (optional)

Directions

1

Peel the avocado and set aside several thin slices for garnish.
2

Chop the rest of the avocado and place in a blender along with 1/2 cup of the chicken broth, cream or half-and-half, sherry, chile, garlic, onion, salt, and black pepper.
3

Blend until smooth and drizzle in the remaining chicken stock.
4

If serving cold, chill the soup for an hour in the refrigerator.
5

If serving hot, slowly heat on the stove top.
6

To serve, divide into two bowls and garnish with the avocado slices and sour cream, if desired.