Avocado SoupBon Appetit Chilled Avocado Soup4 medium avocados, pitted, quartered, peeled
2 14 1/2 ounce can low salt chicken broth
2/3 cup milk
2 shallots, chopped
2 tablespoons sherry
1/2 teaspoon hot pepper sauce
sour cream
chopped fresh chives
Working
in batches, blend avocados, chicken broth, milk, chopped shallots,
sherry, and hot sauce in blender until mixture is smooth. Season to
taste with salt and pepper. Cover and refrigerate til cold. (Can be
made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls and
dollop sour cream on top. Sprinkle on chives and serve.
Serves 6.
Epicurious.com
South Street Simple Avocado Soup1 large Florida avocado, preferably from our tree
1 cup Half-and-Half
a few piece chopped shallots or onion, raw
a splash of chicken soup, canned or real
Put in blender until smooth.
Serves 2.