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Popular in Food

Avocado Soup

3.0 by 1 people
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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Start to Finish: 30 mins

Avocado Soup

Ingredients

Directions

  1. In a blender or food processor combine 2 cups of the chicken broth and the three avocados. Cover and blend or process until smooth. Set aside.
  2. In a large saucepan cook onion in hot butter for 3 to 4 minutes or until tender.
  3. If using sherry, remove saucepan from heat. Carefully add sherry. (If not using sherry, continue to step 4). Return to heat; cook and stir until liquid is nearly evaporated.
  4. Add the avocado puree, the remaining broth, the half-and-half, and salt. Cook and stir over medium-low heat just until mixture is heated through (do not boil). If desired, season to taste with bottled hot pepper sauce.
  5. Serve immediately or cover and chill before serving. Serve topped with crema, Crispy Tortilla Shreds, and chopped avocado and/or red onion.

From the Test Kitchen

*

If not using sherry, skip Step 3.

Crispy Tortilla Shreds

Ingredients

Directions

  1. Cut tortillas into 1/4-inch wide strips. In a small skillet, heat oil over medium heat until hot. Add tortilla strips, 1/4 at a time, to oil. Cook until golden brown. Remove from oil with a slotted spoon. Drain on paper towels. Repeat with remaining tortilla strips. Sprinkle lightly with salt.

Nutrition Facts (Avocado Soup)

    Per serving:
  • 419 kcal cal.,
  • 39 g fat
  • (11 g sat. fat,
  • 9 g polyunsaturated fat,
  • 16 g monounsatured fat),
  • 41 mg chol.,
  • 665 mg sodium,
  • 17 g carb.,
  • 8 g fiber,
  • 2 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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