Monday, May 21, 2012

Creamy Avocado Soup


When I think of avocado, I fondly think of an ice cream I had back in college, and a smoothie I had in Shanghai, or I think of some of my favorite Latin-American restaurants across Southern California. However, of a different note, I wanted to introduce this creamy concoction of the avocado persuasion. The smooth texture enhances to warmth the dish already provides and it can be varied for personal taste - a dollop of sour cream, a spoonful of crema, or a few leaves of cilantro, all add a nice finish to this Creamy Avocado Soup that is quickly made and quickly eaten!

Servings: 2 1/2 Cups
Prep Time: up to 15 min 

2 Cups Chicken Broth
1/4 Cup Heavy Whipping Cream
1 Avocado, Ripened
1 Garlic, Clove, Minced
5 Sprigs Cilantro, Finely Chopped
1 Tsp Corn Starch

Creamy Avocado Soup, stovetop view
Heat broth, less 1/4 cup, and heavy whipping cream to a medium boil on the stove. Mash avocado and stir into broth/cream mixture. Add cilantro and garlic and lessen heat. In separate smaller bowl, mix together 1/4 cup broth and corn starch, stir into saucepan. Raise to a medium boil for 1-2 minutes or until soup thickens slightly. Serve immediately and enjoy!

Note - I make this soup regularly and never tire of the taste. Add salt and pepper at individual discretion (broth already packs a punch with sodium) and some kickers (chipotle, cayenne, jalapeno) if desired.

Nutrition Info (1 cup)
Calories 214, Total Fat 18.4g, Sat. Fat 7g, Cholest. 32.9mg, Sodium 626.3mg, Carb. 8.5g, Fiber 3.8g, Sugars 0.8g, Protein 5.6g

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