Chilled Avocado Soup Recipe
Ingredients
| 3 ripe avocadoes, peeled and sliced | ||
| Onion | 1 Medium, chopped | |
| Chicken bouillon cubes | 2 | |
| Hot water | 1 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Lemon juice | 3 Teaspoon | |
| Whipping cream | 1 Pint | |
| Dash of nutmeg and chopped chives | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Puree the avocados and onion in a blender container or the work bowl of a food processor fitted with the steel blade.
Add the bouillon which has been dissolved in the one cup hot water.
Pour in the milk, salt and pepper and blend again.
Transfer contents to a bowl.
Pour the lemon juice over the soup without stirring.
Cover and chill.
When ready to serve, stir in the cream until well blended.
Adjust seasoning.
Add more water or milk if the soup is too thick.
Sprinkle with the nutmeg and chives and serve chilled.
Add the bouillon which has been dissolved in the one cup hot water.
Pour in the milk, salt and pepper and blend again.
Transfer contents to a bowl.
Pour the lemon juice over the soup without stirring.
Cover and chill.
When ready to serve, stir in the cream until well blended.
Adjust seasoning.
Add more water or milk if the soup is too thick.
Sprinkle with the nutmeg and chives and serve chilled.
Chef
