Avocado Soup

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Start to Finish: 30 mins
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Avocado Soup
32 ounce box reduced-sodium chicken broth
large avocados, halved, seeded, peeled, and cut up
cup finely chopped onion
liter butter
cup dry sherry (optional)
cup half-and-half or light cream
teaspoon salt
Bottled hot pepper sauce, such as Cholula brand (optional)
Mexican crema or sour cream
recipe Crispy Tortilla Shreds
Chopped avocado and/or chopped red onion
  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
6 inch corn tortillas
cup vegetable oil
  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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