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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Adapted From the Simpson House Inn Bed and Breakfast in Santa Barbara, California. This is a fairly rich soup so you may want to reduce the serving size. I reduced the recipe to a single serving and used my immersion blender. Ingredients:
4 cups chicken broth |
1 onion, chopped |
1/4-1/2 cup cream sherry |
3 large ripe avocados |
salt, to taste |
white pepper, to taste |
1 cup heavy cream |
sour cream, for garnish |
fresh cilantro stem, for garnish |
Directions:
1. Combine broth and onion in a large saucepan over high heat. Bring to a boil, lower heat and simmer for about 10 minutes.
2. Cool mixture, then puree in a blender.
3. Return mixture to saucepan.
4. Puree sherry and avocados in a blender until smooth. Transfer to a bowl and stir in whipping cream.
5. Whisk avocado mixture into onion mixture.
6. Season with salt and pepper. Cover and chill.
7. Serve with a dollop of sour cream and a cilantro sprig.
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