RCI-SP.006.0025.001
Cold California Avocado Soup
Easy and scrumptious. Even people who say they don't like avocados like this.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- clear chicken broth (I can Campbell's + 1 can water2 Cups
- ½ tsp
- ½ tsp
- 1 unit
- cream or heavy or 1/2 &1/21 Cup
- good squirt of lemon juice1 unit
- of Onion powder1 dash
Method
1
Halve the avocado lengthwise, remove the pit, and scoop the flesh into a blender.
2
Add the chicken broth, cream, curry powder, salt, pepper, onion powder, and lemon juice to the blender.
3
Blend on high speed until the mixture is completely smooth and creamy, about 1-2 minutes.
4
Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice as needed.
5
Pour the soup into a fine-mesh strainer and press gently with the back of a spoon to ensure a silky texture, discarding any fibers.
6
Refrigerate the soup in a covered container for at least 30 minutes before serving to allow flavors to meld and the soup to chill thoroughly.
30 minutes
7
Ladle the cold soup into bowls and serve immediately, garnishing as desired.