Avocado Soup
|
8 ounces |
avocado (2 small avocados) |
|
|
2 ounces |
lemon juice (from 1-1/2 lemons) |
|
|
2 cups |
vegetable broth or chicken stock |
|
|
3 Tbsp. |
sour cream |
|
|
|
salt and pepper to taste |
|
Remove peel and pits from the avocados, chop coarsely, and puree in
food processor with half of the lemon juice, a cup of the vegetable
broth, andthe sour cream. Pour into a serving bowl, stir in the rest
of the broth, and cautiously add more lemon juice to taste (2 ounces
of juice, or thejuice from 1-1/2 lemons, results in a very tangy
soup, and some people mayprefer less lemon juice). Add salt and
pepper to taste. Best served chilled, though can also be served
hot.
Notes: I have only used the dark skinned avocados; I don't know
whether the bright green ones would be as good. The results will be
much better if thebroth is good--if the only broth you can get is one
of the very oversalted canned ones, add some water to the broth and
cook it for half an hour with a large onion and two cut up carrots,
which should yield a somewhat better result without quite so much
effort as starting stock from scratch (but if you do have home-made
broth, all the better).
Patricia Hollander Gross
Back to Contents