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Avocado Soup with Radishes & Cilantro Cream

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Recipe

 

Yield

1 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons avocado oil
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1 tablespoon walnut oil
or fruity olive oil
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1 medium onions
yellow chopped
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4 cloves garlic
minced
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1 ½ inches ginger
peeled and minced
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3 each serrano chiles
or jalapeno peppers, stemmed, seeded and minced
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4 cups chicken broth
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3 each avocados
ripe
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2 limes
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½ cup sour cream
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2 tablespoons light cream (half&half)
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¼ cup cilantro
very finely chopped
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1 teaspoon coriander seeds
ground
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1 x salt
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10 each radishes
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1 x black pepper
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Ingredients

Amount Measure Ingredient Features
3E+1 ml avocado oil
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15 ml walnut oil
or fruity olive oil
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1 medium onions
yellow chopped
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4 cloves garlic
minced
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1.5 inches ginger
peeled and minced
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3 each serrano chiles
or jalapeno peppers, stemmed, seeded and minced
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946 ml chicken broth
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3 each avocados
ripe
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2 limes
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118 ml sour cream
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3E+1 ml light cream (half&half)
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59 ml cilantro
very finely chopped
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5 ml coriander seeds
ground
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1 x salt
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1E+1 each radishes
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1 x black pepper
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Directions

Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion.

Sauté for 5 minutes and add garlic, ginger and 2 of the peppers.

Sauté for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat.

While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them.

Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container.

Add hot stock and vegetables until container is about ¾ full and process until the mixture is smooth and liquid.

Chill the soup thoroughly, preferably for several hours.

To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste.

Chill until you are ready to use it.

Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of ½ lime and salt to taste.

Chill until you are ready to use them.

Taste the chilled soup and add salt and more lime juice to taste.

Ladle it into chilled soup bowls.

Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes.

Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1908g (67.3 oz)
Amount per Serving
Calories 182470% from fat
 % Daily Value *
Total Fat 142g 219%
Saturated Fat 36g 179%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 1515mg 63%
Total Carbohydrate 38g 38%
Dietary Fiber 44g 176%
Sugars g
Protein 89g
Vitamin A 38% Vitamin C 149%
Calcium 37% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
 

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