Tobago Chicken-Avocado Soup Recipe
Ingredients
| Flour | 2 1⁄2 Tablespoon | |
| Butter | 3 Tablespoon, melted | |
| Heavy whipping cream | 1⁄3 Cup (5.33 tbs) | |
| Chicken broth | 2 1⁄2 Cup (40 tbs), canned (or saved) | |
| Green pepper | 2 Tablespoon, finley minced | |
| Avocado | 1 Cup (16 tbs), chopped | |
| Salt | 1⁄2 Teaspoon | |
| Dried basil | 1⁄8 Teaspoon | |
| Lemon slices | 2 (for serving) |
Nutrition Facts
Serving size: Complete recipe
Calories 1156 Calories from Fat 880
% Daily Value*
Total Fat 102 g156.6%
Saturated Fat 46.7 g233.6%
Trans Fat 0 g
Cholesterol 206.4 mg68.8%
Sodium 2531.3 mg105.5%
Total Carbohydrates 57 g19.1%
Dietary Fiber 18.5 g74%
Sugars 5.2 g
Protein 14 g27.7%
Vitamin A 56.5% Vitamin C 99.3%
Calcium 12.2% Iron 19.8%
*Based on a 2000 Calorie diet
Directions
Add cream, 1 1/2 cups of the chicken broth, and minced green pepper.
Stir over medium flame until boiling.
Reduce heat and simmer 3 minutes.
In blender, or with rotary beater, blend chopped peeled avocado with remaining 1 cup chicken broth until smooth.
Add to pan with the salt; heat through; add the basil.
Serve hot with the lemon slices.
Chef
