Recipe Archives->Mexican->Avocado Soup

 
Sopa De Aguacate (Mexican Avocado Soup)
Yield: 6 servings 
 
4 cups rich broth
1 onion, chopped  
2 small fresh hot chiles
4 cloves garlic, chopped  
1/2 cup cream sherry 
3 large avocados
salt and freshly ground black pepper, to taste  
cayenne pepper, to taste, optional  
1 cup  whipping cream, 1/2 pt   
1/2 teaspoon minced cilantro, for garnish 
1 small avocado, thinly sliced for garnish  

In a 2-quart saucepan bring broth, onion, chiles, and garlic to a
boil.  Reduce heat and simmer for 15 to 20 minutes. Cool, then
puree in a blender. Return mixture to saucepan. Puree sherry and
large avocados in blender until smooth. Whisk into soup . Season
to taste with salt, pepper, and cayenne (if desired) to taste.
Chill until ready to serve.
 
To serve, ladle soup into a chilled serving bowl. Whip cream and  
gently fold into chilled soup. Sprinkle top with cilantro, and
carefully lay slices on top of soup. Serve  immediately. 
 

Printable version: avocado-soup.txt.