I first tasted Avocado Soup at a Tea Room in a small country town. I followed it with their delicious spinach quiche and fresh fruit. This would be an excellent brunch meal for the ladies get together.
Ingredients needed for Avocado Soup:
Ā¼ cup butter
Ā½ cup onion, finely chopped
1 Ā¼ teaspoon curry powder
2-13 Ā¾ ounces can clear chicken broth
1 cup heavy cream
2 ripe avocados, 1 Ā½ pounds
1 tablespoon lemon juice
1 Ā½ teaspoon salt
Dash cayenne pepper
Ā½ cup sour cream
Directions for making Avocado Soup:
Step 1: In a saucepan, heat the butter and sautĆ© the onions and curry powder, stirring occasionally for five
Step 2: Add the chicken broth and bring to the boiling point.
Step 3: Simmer, uncovered, for five minutes.
Step 4: Slowly add the heavy cream, stirring constantly, simmer, uncovered, for five more minutes.
Step 5: Peel the avocados, remove the pits and cut the flesh into chunks.
Step 6: In an electric blender, put half of the avocado and Ā½ cup of the hot chicken broth mixture.
Step 7: Blend, at high speed, for 30 seconds or until the mixture is smooth.
Step 8: Pour into a small bowl.
Step 9: Repeat the procedure with the remaining avocado and Ā½ cup of chicken broth.
Step 10: Stir the avocado mixture, lemon juice, salt and cayenne into the remaining chicken broth mixture in a saucepan and mix well.
Step 11: Reheat slowly, but do not let boil.
Step 12: Serve in hot soup bowls and garnish each serving with a generous spoonful of sour cream.
Only use ripe avocados.
To check the avocado, flick the stem off the top of the avocado. If the stem comes off easily and it is green underneath it, the avocado is ripe.
If the stem is hard to remove and you see brown, the avocado is not ripe. This is the best way to check, sometime a soft avocado my just be a bruised one.