Avocado Cream Soup Recipe
Ingredients
| 2 large plus 1 small avocados | ||
| Salt | 1/2 Teaspoon | |
| Pepper white | 1 Pinch | |
| Heavy cream | 1 Cup (16 tbs) | |
| Chicken stock | 3 1/2 Cup (16 tbs) | |
| Dry sherry | 3 Tablespoon | |
Directions
1 Peel the 2 large avocados, re- move the pits and cut the flesh into small pieces. Put it into a blender with salt, pepper and half the cream and blend until smooth or work through a strainer. Then add the remaining cream and blend again until mixed.
2 Heat the chicken stock until it is warm but not hot. Pour in the avocado cream mixture. Taste and adjust the seasoning. Chill this in the refrigerator for 1 hour.
3 Stir in the sherry. Peel the small avocado, remove the pit and cut the flesh into thin slices. Add to the soup and serve.
2 Heat the chicken stock until it is warm but not hot. Pour in the avocado cream mixture. Taste and adjust the seasoning. Chill this in the refrigerator for 1 hour.
3 Stir in the sherry. Peel the small avocado, remove the pit and cut the flesh into thin slices. Add to the soup and serve.
Chef
