This soup is delicious hot or cold. While this recipe makes four servings, each just under one cup, you may want to double it, either to accommodate more people or larger appetites.
- 2 cups chicken broth
- 1 Very ripe, large Haas avocado (see below)
- 1 cup heavy (whipping) cream
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup dry sherry
- 2 tablespoons fresh lemon juice
Heat the chicken broth until hot, not boiling. Set aside.
Peel the avocado and remove the seed. Cut into several pieces, place in the food processor or blender, and purée. Turn off the blender and pour in the whipping cream, followed by the hot chicken broth, cumin, salt, white pepper, sherry and lemon juice. Pulse a few times, just until mixture is blended. Taste and add more salt and pepper, if desired.
Serve immediately, or chill for at least two hours and serve.
I copied this one from Grandma's Cookbook site. Sounds delicious. The see below refers to a preference for Haas avocados.