Avocado Soup
|
"Mmmm. This is a wonderful summer soup."
Original recipe yield: 4 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 10 Minutes
- Ready In:
- 55 Minutes
- Servings:
- 4
|
|
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
- 1/4 teaspoon ground nutmeg
- 1 tomato - peeled, seeded and diced
|
DIRECTIONS:
- 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.
- 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.
- Chill for at least half an hour before serving. Garnish with diced tomato.
|
