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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A smooth and creamy chilled soup, with a hint of Sherry and a dash of hot pepper sauce to liven things up. Ingredients:
4 medium avocados, pitted, quartered, peeled |
2 14 1/2-ounce cans low-salt chicken broth |
2/3 cup whole milk |
2 shallots, chopped |
2 tablespoons dry sherry |
1/2 teaspoon hot pepper sauce |
sour cream chopped fresh chives |
Directions:
1. Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.
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