Avocado Soup


2 tablespoons olive oil
2 tablespoons unsalted butter
4 garlic cloves, peeled
1 cup Italian parsley, finely chopped
1 cup onion, finely chopped
4 avocados, ripe, shell and pit removed
1/2 teaspoon white pepper
1 teaspoon hot sauce
4 cups chicken broth
1 lemon squeezed
sour cream
pomegranate seeds


Heat the olive oil and butter in a pan over medium high heat until the butter melts. Add the onion and garlic until completely soft and translucent, 10-15 minutes stirring occasionally. Stir in the parsley and cook for 1 minute.
Roughly cut the avocado and add it to the onion mixture. Add the chicken broth, salt, pepper, lemon juice and hot sauce. Cook over medium heat for 10 minutes.
Working in batches if necessary, place the soup in a blender or food processor and puree until smooth. Taste for seasoning.
Serve hot with a dollop of sour cream. Or serve cold.


I am a soup kind of mood lately, but when you purchase way too many avocados and they all are ripe at the same time, creativity comes on hand. This is my creation and with an handful of ingredients and no more than 20 minutes of cooking time, you will have an elegant soup that can be served chilled in the summer months and warm in the cooler months.




Thursday, October 17, 2019 - 3:28pm


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