Avocado Soup

Name: Avocado Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 4 cloves garlic, peeled; 1 cup Italian parsley, finely chopped; 1 cup onion, finely chopped; 4 pieces avocados, ripe, shell and pit removed; 0.5 teaspoon white pepper; 1 pinch salt; 1 teaspoon hot sauce; 4 cups chicken broth; 1 piece lemon squeezed; 0.25 cup sour cream; 0.25 cup pomegranate seeds

I am a soup kind of mood lately, but when you purchase way too many avocados and they all are ripe at the same time, creativity comes on hand. This is my creation and with an handful of ingredients and no more than 20 minutes of cooking time, you will have an elegant soup that can be served chilled in the summer months and warm in the cooler months. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/

Pantoh_Together

Prep10 min

Cook30 min

Total40 min

Servings4

Difficultyeasy

SoupsSides

Ingredients

2 tablespoonsolive oil
2 tablespoonsunsalted butter
4 clovesgarlic, peeled
1 cupItalian parsley, finely chopped
1 cuponion, finely chopped
4 piecesavocados, ripe, shell and pit removed
0.5 teaspoonwhite pepper
1 pinchsalt
1 teaspoonhot sauce
4 cupschicken broth
1 piecelemon squeezed
0.25 cupsour cream
0.25 cuppomegranate seeds

Instructions

1
Heat the olive oil and butter in a pan over medium high heat until the butter melts. Add the onion and garlic until completely soft and translucent, 10-15 minutes stirring occasionally. Stir in the parsley and cook for 1 minute.
2
Roughly cut the avocado and add it to the onion mixture. Add the chicken broth, salt, pepper, lemon juice and hot sauce. Cook over medium heat for 10 minutes.
3
Working in batches if necessary, place the soup in a blender or food processor and puree until smooth. Taste for seasoning.
4
Serve hot with a dollop of sour cream. Or serve cold.