Avocado Soup

20 minutes Prep: 20 minutes

481 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	large	avocados
2	cups	chicken broth
1	x	salt and black pepper
2	cups	heavy whipping cream
2	tablespoons	cognac
2	tablespoons	sherry
1	x	avocado	frozen shell cups

Directions

Peel avocados and dice pulp. Puree pulp in blender container with chicken broth. Season to taste with salt and pepper.

Gradually stir in whipping cream. Chill. Add cognac and sherry just before serving.

Note: To make frozen avocado-shell cups for soup, cut a slice from stem end of avocado. Scoop out pulp and discard seed. Reserve cap. Use pulp for soup or puree with small amount of lemon juice and freeze for future use. Place shell upright in cup or egg carton. freeze until firm.

To serve, embed avocado shell in crushed ice in a dessert dish or soup icer. Carefully spoon in soup and lean cap against side of avocado.

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Nutrition Facts

Serving Size 257g

Amount per Serving

Calories 481 85% of calories from fat

	% Daily Value*
Total Fat 45.0g	70%
Saturated Fat 28.0g	139%
Trans Fat 0.0g
Cholesterol 167mg	56%
Sodium 261mg	11%
Total Carbohydrate 8.0g	3%
Dietary Fiber 0.0g	0%
Sugars 2.0g
Protein 6.0g	11%

Vitamin A	35%		Vitamin C	2%
Calcium	8%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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