Avocado Soup with Salsa Fresca
Yield
4 servingsPrep
30 minCook
0 minReady
180 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
avocados
large, ripe |
|
| 2 | x |
limes
juice of |
*
|
| 3 | cups |
chicken broth
|
|
| 1 | cup |
mexican crema
|
* |
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
avocados
large, ripe |
|
| 2 | x |
limes
juice of |
*
|
| 7.1E+2 | ml |
chicken broth
|
|
| 237 | ml |
mexican crema
|
* |
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Push the avocados through a fine sieve.
Place the avocado purée in a mixing bowl.
Add the lime juice.
Gradually add the chicken stock, stirring constantly.
When the avocado has been thoroughly blended with the broth, slowly add the crema.
The mixture should be smooth and creamy.
Season with salt and pepper.
Chill the soup until cold and serve in chilled bowls.
Pass the Salsa Fresca to use as garnish.
