Avocado Soup


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Chef: Jim Deetz



From Jim: "We have made a variety of cold soups during the hot summer months, and this one takes the prize."


1 oz butter
1 whole small onion, finely chopped
1 whole green pepper, seeded and finely chopped
2 fl oz flour
1 cup warm milk
3 cup chicken broth
2 whole ripe avocados, mashed
1/4 cup chopped chives

Melt the butter in a medium sized kettle, gently saute the onion and green pepper until soft.
Remove from heat, and bring to a boil.
Add the chicken broth, cover and simmer for 20 minutes.
Blend a little of the hot soup with the mashed avocado.
Stir into the remaining soup, season to taste.
EITHER: Puree and chill for 2 hours.
Garnish with chopped chives before serving.
Serve hot, garnished with thinly sliced avocado which has been marinated in lemon juice, and a spoonful of sour cream.
Remove from the stove as soon as it is hot as overheating causes the avocado to taste bitter.