Ingredients for Avocado Cream Soup Sopa De Aguacate
- 3 medium ripe avocados
- 1 1/2 cups heavy cream
- 4 cups chicken or vegetable stock
- 2 tablespoons dry sherry (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- corn tortilla strips (for garnish)
- avocado slices (for garnish)
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How to Make Avocado Cream Soup Sopa De Aguacate
- Dice 3 ripe avocados.
- In a blender, combine 1/3 of the diced avocados with 1/2 cup heavy cream. Blend on high speed for 30 seconds until completely smooth. Repeat twice more until all avocados are pureed.
- In a 3-quart saucepan, bring 4 cups of chicken or vegetable stock to a boil over medium-high heat. Reduce heat to low and simmer.
- Gradually whisk in the avocado puree into the simmering stock. Stir constantly to prevent lumps.
- Add 2 tablespoons dry sherry (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasonings as needed.
- For hot soup: Ladle into bowls and garnish with tortilla strips or avocado slices.
- For chilled soup: Refrigerate for at least 2 hours before serving. Garnish as desired.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
9g
Fat
125g
Carbs
9g
