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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Mmmm. This is a wonderful summer soup. Ingredients:
2 avocado - peeled, pitted and diced |
1 tablespoon chopped shallots |
1 tablespoon olive oil |
2 cups chicken stock |
1 cup heavy cream |
salt and pepper to taste |
1/4 teaspoon ground nutmeg |
1 tomato - peeled, seeded and diced |
Directions:
1. Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.
2. In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
3. Chill for at least half an hour before serving. Garnish with diced tomato.
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