This soup is delicious hot or cold. For a winning touch, scoop a dollop of Pico de Gallo into the the soup. While this recipe makes four servings, each just under one cup, you may want to double it, either to accommodate more people or larger appetites.
The finishing touch to this soup is the small amount of extra dry sherry.
Description
This soup is delicious hot or cold. For a winning touch, scoop a dollop of Pico de Gallo into the the soup. While this recipe makes four servings, each just under one cup, you may want to double it, either to accommodate more people or larger appetites.
Ingredients
- 2 cups chicken broth
- 1 Very ripe, large Haas avocado (see below)
- 1 cup heavy (whipping) cream
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup dry sherry
- 2 tablespoons fresh lemon juice
Instructions
- Heat the chicken broth until hot, not boiling. Set aside.
- Peel the avocado and remove the seed. Cut into several pieces, place in the food processor or blender, and purée. Turn off the blender and pour in the whipping cream, followed by the hot chicken broth, cumin, salt, white pepper, sherry and lemon juice. Pulse a few times, just until mixture is blended.
- Taste and add more salt and pepper, if desired.
- Serve immediately, or chill for at least two hours and serve.
- Makes 4 servings.
Notes
Haas avocados are the ones with the bumpy skin. As they ripen, they go from dark green to purplish-black. This is only my opinion, but if I cannot find Haas avocados, I don’t make this or any other avocado recipe until I can find them.
