This summer soup is delicious cold or hot. While this recipe makes four servings, each just under one cup, you may want to double it, either to accommodate more people or larger appetites. From the article Avocado Madness!
Ingredients
- 2 cups chicken broth
- 1 ripe, large Haas avocado
- 1 cup heavy whipping cream
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1/4 cup dry sherry
- 2 tbsp fresh lemon juice
- habanero hot sauce to taste
- Italian parsley leaves and cherry tomato rings for garnish
Servings: cups
Instructions
- In a large sauce pan, heat the chicken broth until hot, not boiling. Set aside.
- Peel the avocado and remove the seed. Cut into several pieces, place in the food processor or blender, and purée. Turn off the blender and pour in the whipping cream, followed by the hot chicken broth, cumin, salt, white pepper, sherry, hot sauce, and lemon juice. Pulse a few times, just until mixture is blended. Taste and add more salt and pepper, if desired.
- Serve immediately, or chill for at least two hours and serve.
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Enchiladas Verdes con Chile Pasado - 02/08/2023
- Smoked Oysters with Ancho Chile Sauce - 01/13/2023
- Machaca Sierra Madre - 01/11/2023
