Cream of Avocado-Lime Soup
Submitted by ellenjo
Creamy Mexican avocado-lime soup with cilantro, cumin, crema Mexicana, and chicken broth, puréed smooth and topped with Cotija cheese and fresh avocado cubes.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minSix avocados walk into a pot and come out as the silkiest, most luxurious soup you’ll eat all year.
This Mexican-inspired cream soup builds layers of flavor with sautéed onion, garlic, cumin, and oregano before the avocados, lime juice, crema Mexicana, and chicken stock all come together for a gentle simmer.
Puréed smooth and served with cubes of fresh avocado, chopped cilantro, and crumbled Cotija cheese on top, it’s the kind of bowl that works as a stunning first course or a light meal on its own.
Serve it warm or chill it down for a refreshing cold soup when the weather heats up.
Kitchen Tips
- Cool completely before blending. Hot liquids in a blender can blow the lid off. Let it come to room temperature first, or blend in batches with the lid cracked.
- Use ripe avocados. They should give easily when squeezed. Underripe avocados won’t purée smooth and the flavor will be flat.
- Crema Mexicana is thinner than sour cream, with a milder tang. If you can’t find it, thin sour cream with a splash of heavy cream as a substitute.
- The lime juice does double duty here: flavor and color. It keeps the avocado from browning, so don’t skimp.
Ingredients
Directions
Cook the onions in the butter until clear.
Add the garlic, cilantro (reserve a couple of spoonfuls for garnish), cumin, and oregano and let cook for another 2 minutes.
Add the meat of 5 avocados, lime juice, Crema Mexicana, and chicken stock.
Slowly bring to a boil. Lower flame and simmer for 15 minutes.
Let cool completely before pureeing in a blender.
Check for salt and pepper and lime.
Serve with cubes of avocado, the remainder of the chopped cilantro and sprinkle with Cotija cheese.
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