Avocado Soup recipe

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Ingredients

2 avocado - peeled, pitted and diced
1 tablespoon chopped shallots
1 tablespoon olive oil
2 cups chicken stock
1 cup heavy cream
salt and pepper to taste
¼ teaspoon ground nutmeg
1 tomato - peeled, seeded and diced

Nutrition Info

409.5 calories
carbohydrate: 12.5 g
cholesterol: 81.9 mg
fat: 40.6 g
fiber: 7.2 g
protein: 3.9 g
saturatedFat: 16.5 g
servingSize: -
sodium: 374.4 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown, set aside to cool.

  2. In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg, adjust seasonings to taste.

  3. Chill for at least half an hour before serving. Garnish with diced tomato.

Recipe Yield

4 servings

Recipe Note

Mmmm. This is a wonderful summer soup.

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