Avocado Cream Soup Recipe
Servings: 1
Ingredients
- 3 lrg ripe avocados, peeled, halved, seeded and diced
- 1 1/2 c. heavy cream
- 6 c. chicken stock, fresh or possibly canned
- 1/4 c. sherry
- 1 tsp salt
- 1/2 tsp grnd white pepper
- 3 x tortillas, quartered and fried till crisp, or possibly 1 ripe avocado, peeled and thinly sliced
Directions
- In three batches, puree three avocados, combining one of the diced avocados and 1/2 c. of the cream at a time in the jar of a blender and blending at high speed for 30 seconds.
- In a 3-qt saucepan, bring the stock to a boil over high heat, reducing the heat to low, and when the stock is simmering, stir in the avocado puree.
- Add in the sherry, salt and pepper, and taste for seasoning. Chill till cool.
- Strew the top with tortilla quarters or possibly avocado slices.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1968g | |
| Calories 1305 | |
| Calories from Fat 996 | 76% |
| Total Fat 112.18g | 140% |
| Saturated Fat 48.31g | 193% |
| Trans Fat 0.0g | |
| Cholesterol 247mg | 82% |
| Sodium 4673mg | 195% |
| Potassium 2798mg | 80% |
| Total Carbs 46.34g | 12% |
| Dietary Fiber 26.2g | 87% |
| Sugars 6.81g | 5% |
| Protein 24.31g | 39% |
