Recipe courtesy of Curtis Aikens
Avocado Soup
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 476
- Total Fat
- 42
- Saturated Fat
- 8
- Carbohydrates
- 27
- Dietary Fiber
- 15
- Sugar
- 6
- Protein
- 6
- Cholesterol
- 15
- Sodium
- 1292
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
2 tablespoons canola oil
2 onions, chopped
3 cloves garlic, chopped
1 chipotle pepper in adobo chopped
Salt to taste
4 ripe Haas avocados, peeled, cut into chunks
1 quart vegetable stock, plus more, if needed
1/2 cup sour cream, or yogurt
1/3 cup chopped cilantro
2 tablespoons freshly squeezed lime juice
Thinly sliced scallions for garnish
Directions
- Heat the oil in a large saucepan over medium high heat and add onions, garlic, chipotle pepper and saute until onions are translucent, about 5 minutes. Add salt, avocados and stock. Bring to a boil then reduce heat and simmer for 10 to 15 minutes or until avocados are soft. Add sour cream or yogurt and simmer 1 minute more. Remove from heat and puree in a blender or with an immersion blender. Add more stock if too thick. Stir in cilantro and lime juice. Ladle into bowls and top with scallions.