Avocado Soup

I’m not gonna lie.  Two thing drew me to this soup: the claim that it could be made in 15 minutes and the fact that I already had all of the ingredients on hand.  I can’t say I had high expectations…. one too many mediocre-at-best cucumber and avocado chilled detox soups I suppose.  The ones that taste an attempt to salvage a smoothie gone wrong.

Thankfully this soup is nothing like those detox soups.  If you’ve had avocado smoothie before, whether it was the Southeast Asian variety with plenty of sweetened condensed milk (or ice cream) or something closer to the healthy/vegan/cleanse type, you know that avocados lend a certain silken quality and texture when it’s blended.

It does the same here when it’s combined with a chicken broth enhanced with sauteed garlic, onion, celery and jalapeno, which gives it just a hint of heat.  Half-and-half to gives the soup its creamy indulgence while a squeeze of lemon or lime gives it just a touch of citrusy acidity and brightness.

You can have it chilled or warm… just be careful not to heat the avocado too much because it’ll curdle.  Probably not the look or texture you’re after.  This would be a great, and unexpected, first course for a South American meal.  It’d also be super fun in shooter glasses as an amuse bouche.

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Avocado Soup

Yield: 4-6 servings

Ingredients:

* 2 avocado, pitted and diced
* 2 Tablespoons lemon or lime juice
* 2 Tablespoons olive oil
* 2 cloves garlic
* 1 medium onion, diced
* 2 stalks celery, chopped
* 1 Jalapeno pepper, seeded and diced
* 3 cups chicken broth, divided
* 1 cup half-and-half
* salt and pepper
* parsley or cilantro for garnish (optional)
* creme fraiche or sour cream for garnish (optional)

Directions:

Combine the diced avocado and lemon juice in a small bowl. Toss together and set aside. In a saucepan, heat the olive oil over medium heat. Add the garlic, onion, celery and Jalapeno pepper and saute until softened but not browned. Add 2 cups of the broth and bring to a boil. Reduce heat and let simmer for 8-10 minutes. Remove from heat and let cool slightly.

In the jar of an electric blender combine the avocado and lemon juice, the remaining cup of chicken broth, and half-and-half and process until smooth. Add half of the broth and sauteed vegetables and process until smooth. Add the rest of the broth and sauteed vegetables and process until smooth.

Taste and add salt and pepper, if needed. Serve warm or place in the fridge for several hours until thoroughly chilled. Garnish with creme fraiche or sour cream and some fresh parsley or cilantro, if desired.

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11 Responses to “Avocado Soup”

  1. #
    1
    Allison — May 17, 2012 at 3:09 pm

    Oo, I've made avocado soup before with cumin, but this looks better, and I bet it tastes great with jalapeño.

    Anyway, I was just stopping by to say that I’ve nominated you for the ‘One Lovely Blog’ Award! Your blog is beautiful and an inspiration to me. I love dishes from all cuisines and aspire to representing as many of them as I can on my blog, but I tend to come back to old favorites more than go exploring. Your recipes are all so appealing, and your photos are gorgeous… so thank you!

    (For more information about the award, and how to pass it on, please stop by spontaneous tomato.)

    Reply

    • CATE — May 21st, 2012 @ 7:28 am

      Thanks Allison- comments like this always make my day :)

      Reply

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    2
    Nutty but Sweet — May 18, 2012 at 1:47 pm

    I love love love love avocado so I´m super excited about trying this one out.

    Reply

    • CATE — May 21st, 2012 @ 7:28 am

      Hope you like it!

      Reply

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    3
    Debs @ The Spanish Wok — May 20, 2012 at 4:04 pm

    Sounds delicious.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

    Reply

    • CATE — May 21st, 2012 @ 7:29 am

      Thanks Debs- I'll have to check out the event and see what the new theme is :)

      Reply

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    4
    Erin O'Riordan — September 11, 2012 at 11:05 pm

    I will attempt this tomorrow.

    Reply

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    5
    Kathy — April 27, 2013 at 7:39 am

    Soup was delicious. I chopped up cooked chicken and added it to the bowl of soup. I didn’t have jalapeño, so I used Louisiana hot sauce. I served it warm.

    Reply

    • Cate — April 27th, 2013 @ 9:58 am

      So glad you liked it Kathy! Thanks so much for commenting to let me know :)

      Reply

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    6
    Paul — April 29, 2013 at 1:40 pm

    How long can this stay in the fridge? I was planning on making this for Mothers Day in shooter glasses as an amuse bouche like you suggested.

    Reply

    • Cate — April 29th, 2013 @ 5:08 pm

      Hi Paul- I’m actually not really sure. I tried looking at other avocado soup recipes to see whether they had suggested shelf life, but none of them seemed to. But I can’t imagine why it wouldn’t be OK to make it a day or two ahead of time. Anyways, hope you like it :)

      Reply

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