Avocado Soup
Ingredients
2 large ripe avocados | ||
4 cups chicken stock | ||
1 cup light cream | ||
kosher salt and fresh cracked black pepper to taste | ||
1 tbs fresh cilantro, for garnish |
- Cut the avocados in half, twist to separate, then remove the stones.
- Mash the flesh. put the flesh into a wire mesh strainer and push through into a bowl.
- Heat the chicken stock with the cream in the a sauce pan. When the mixture is hot, but not boiling, whisk it into the pureed avocado.
- Season with salt and pepper and serve immediately.
- Alternative, leave the soup to cool, then cover and chill in the refrigerator before serving.
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