Cold Avocado Soup
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
64
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 medium
Avocado (pitted, quartered, peeled)2 cup
Whole Milk2 tbsps
Sherry (dry)1 tsp
Hot Pepper SauceDirections:
1
Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth
2
Season soup to taste with salt and pepper
3
Cover and refrigerate until cold
4
(Can be made 6 hours ahead
5
Keep refrigerated
6
) Ladle soup into bowls
7
Spoon dollop of sour cream atop soup
8
Garnish with chives and serve
9
Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth
10
Season soup to taste with salt and pepper
11
Cover and refrigerate until cold
12
(Can be made 6 hours ahead
13
Keep refrigerated
14
) Ladle soup into bowls
15
Spoon dollop of sour cream atop soup
16
Garnish with chives and serve