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Ingredients
1 very ripe avocado, peeled and seeded
½ pint whipping cream
2 cups hot chicken broth
Salt and white pepper to taste
4 tablespoons dry sherry
Nutritional analysis per serving (4 servings)
14 grams carbs; 70 milligrams cholesterol; 328 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 27 grams fat; 4 grams fiber; 575 milligrams sodium; 6 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor or blender, puree an extreme ripe avocado - one to the point of being dark and squishy soft all over.)
- Step 2
Add cream slowly, then pour in hot broth. Mix just until blended. And salt and white pepper to taste.
- Step 3
Into the bottom of each soup bowl place one tablespoon of dry sherry, then ladle soup over and serve. This takes about two minutes from the time you first notice that the avocado is going to go bad if you don't use it immediately. It is also delicious cold, but it doesn't work out to add cold chicken broth because the chicken fat will not blend properly; it is necessary to heat the broth, then cool the soup.
Private Notes
Comments
This is really the best use of really almost overripe avocados! Oh - and I used half-and-half instead of heavy cream. Really good - especially served cold.