Tuesday, February 14, 2012

Avocado Soup

So when I was making beef tacos the other day (see below) I forgot to use the Avocado I bought to help class up my tacos.  It was already very ripe so I decided to make a recipe from one of my Mexican cookbooks. 

This is another simple recipe that only requires 5 to 6 ingredients.

It calls for a "rich" chicken stock so I added half a chicken bouillon cube to a can of chicken broth...it would be alright with just the broth.  Also you'll need an Avocado, heavy whipping cream, a lime and some cilantro.

You can peel an avocado easily by quartering it.  First wash it off.  Then starting at the top, slice into it with a knife until you reach the core and rotate the avocado until your knife is back at the starting point.  Make another slice perpendicular to the first and rotate around again.  

Pull the quarters apart and remove the core, peel that sucker, and you are ready to chop it into small pieces.  

Chop up some cilantro and slice your lime into wedges as well. This feels like St. Patty's Day...I wonder if he liked Mexican food.  

Put your chopped avocado into a food processor with 4 tablespoons of the whipping cream.  Process until smooth.

Pour your chicken broth (and bouillon cube if you'd like) into a pan over medium heat.  You don't want it to boil, just simmer.  

Squeeze a few wedges of the lime into the avocado cream mixture, and process a little more. 

Add 3/4 of a cup of whipping cream to the broth.  If you want the soup to be lighter you could do a couple of table spoons of cream and a 1/2 cup of milk. 

Let it simmer but do not bring it to a boil.  

Garnish with the chopped cilantro and pepper and that's it.  I'd suggest freezing some in an empty lime sherbet container and waiting for an unsuspecting victim.  

Enjoy!  (P.S. who knew sherbet didn't have another r in it? F'n weird....)

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