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Old 10-23-2010, 12:17 PM
Location: Cody, WY
9,545 posts, read 10,858,753 times
Reputation: 19125


This is a pleasant and versatile soup, equally suited as a prelude to fine dining or to a BLT, or as a meal all by itself.

4 fully ripe avocados
6-12 ounces chicken broth
4-8 ounces heavy cream
juice of one lemon
All of the above should be chilled
pepper (preferably white)

Peel the avocados and scoop out out the flesh, placing it in a relatively large bowl, ideally one with high sides to minimize spattering (or use your hand as a shield. Mash the avacados well with a fork, then add about six ounces of chicken broth. Set a portable mixer on its lowest setting. Mix very well, adding more chicken broth as necessary until a thick mixture is present. Add enough cream to give it the right consistency. Add salt and pepper. Adjust the amount of broth or cream. But don't add too much as this can make the soup bland. Correct seasonings.

Chill for one hour or longer. Add lemon juice and chill for an additional hour.

It does not need a garnish of any sort. For best presentation, serve in white soup plates with a simple design.
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Old 10-23-2010, 01:13 PM
Location: East Nashville, 37206
1,037 posts, read 2,494,225 times
Reputation: 1074
This sounds pretty good, I love avocados


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Old 10-27-2010, 07:51 PM
278 posts, read 463,591 times
Reputation: 251
this is good stuff, i use mexican sour cream with it.
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