You love them in tacos and they are great in guacamole, so why not turn this versatile and creamy veggie into a soup!
The key to this recipe is ripe, soft avocados. If you want to speed up the ripening process, place the avocados in a brown paper bag and they should be perfectly soft in just a few days.
With just a few ingredients you can create a bright and creamy soup that you can even enjoy during the summer months!
2 large ripe avocados
1 – 1/4 cups sour cream, divided
4 cups chicken stock
1 tablespoon lime juice
1/4 cup chopped cilantro
Freshly ground black pepper, to taste
Coarsely chop the avocado and place in a medium bowl with 4 tablespoons of the sour cream. Mash the avocado and combine with the sour cream. Warm the chicken stock in a pan. When it is hot, but still below simmering, stir in the remaining sour cream. Gradually stir in the avocado mixture into the pan. Heat, but do not let the mixture approach boiling. Using an immersion blender (or standard blender, in small batches) blend the soup. Ladle the soup into bowls, sprinkle with chopped cilantro and grind black pepper on top. Serves 4.
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