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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I got this recipe from . Ingredients:
1 hass avocadoes or 1/2 florida avocado, very ripe |
1 cup chicken broth |
1/2 cup light cream or 1/2 cup half-and-half |
2 teaspoons dry sherry (optional) |
1/2 fresh serrano chili, seeded and finely chopped (optional) |
1 garlic clove, minced |
2 tablespoons finely chopped onions |
1/3 teaspoon salt |
1/8 teaspoon black pepper |
avocado, slices (to garnish) |
sour cream (optional) |
Directions:
1. Peel the avocado and set aside several thin slices for garnish.
2. Chop the rest of the avocado and place in a blender along with 1/2 cup of the chicken broth, cream or half-and-half, sherry, chile, garlic, onion, salt, and black pepper.
3. Blend until smooth and drizzle in the remaining chicken stock.
4. If serving cold, chill the soup for an hour in the refrigerator. If serving hot, slowly heat on the stove top.
5. To serve, divide into two bowls and garnish with the avocado slices and sour cream, if desired.
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