texan avocado soup

Name: Texan Avocado Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Southwestern
Ingredients: 2 - cups chicken broth; 1 - very ripe, large haas avocado; 1 - cup heavy (whipping) cream; 1/4 - teaspoon ground cumin; 1/4 - teaspoon salt; 1/8 - teaspoon white pepper; 1/4 - cup dry sherry; 2 - tablespoons fresh lemon juice

(2 RATINGS)

10 Pinches 2 Photos

Baby Kato

Beautiful Shore Country, NB

Updated on Jul 17, 2015

This recipe has been posted for play in Culinary Quest - Texas. Recipe from Grandma's Cookbook, website : http://www.texascooking.com This soup is delicious hot or cold. For the final touch, scoop a dollop of Pico de Gallo into the soup. While this recipe makes four servings, each just under one cup, you may want to double it, either to accommodate more people or larger appetites.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 - cups chicken broth
1 - very ripe, large haas avocado
1 - cup heavy (whipping) cream
1/4 - teaspoon ground cumin
1/4 - teaspoon salt
1/8 - teaspoon white pepper
1/4 - cup dry sherry
2 - tablespoons fresh lemon juice

How To Make texan avocado soup

Step 1

Heat the chicken broth until hot, not boiling. Set aside.

Step 2

Peel the avocado and remove the seed. Cut into several pieces, place in the food processor or blender, and purée.
Step 3

Turn off the blender and pour in the whipping cream, followed by the hot chicken broth, cumin, salt, white pepper, sherry and lemon juice.
Step 4

Pulse a few times, just until mixture is blended. Taste and add more salt and pepper, if desired.
Step 5

Serve immediately, or chill for at least two hours and serve.
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