Avocado Bisque Soup Recipes

NO COOK AVOCADO BISQUE (RACHAEL RAY)

No Cook Avocado Bisque (Rachael Ray) image

A great summer time soup. 30 minute meal by Rachael Ray. I serve mine aside a wedge salad topped with blue cheese dressing. Fabulous! If you are looking to save a little time, simply place a dollop of salsa on the top and sprinkle with feta. NOTE: I made this today and I suggest that you use 2 large avocados in the soup itself (not just 1 as per the recipe). I also recommend that you just use 1 cup (more or less) to thin out the soup instead of crushing ice cubes (not sure why you do that when you put it in the fridge to chill anyway). Lastly, we LOVED the crumbled feta on the top (actually made the dish to be honest) so don't leave this step out.

Provided by januarybride

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 large avocados
2 cups buttermilk
4 scallions, green and white parts sliced separately
1 lemon, juice and rind of, grated
16 ice cubes
salt
1 lb tomatoes, coarsely chopped
3 ounces feta cheese, crumbled
6 ounces tortilla chips

Steps:

Using a blender, puree 1 avocado, the buttermilk and scallion whites.
Add the lime peel and three-quarters of the lime juice.
With the machine on low speed, blend in the ice cubes, 1 at a time, until smooth.
Season with salt; refrigerate.
Meanwhile, coarsely chop the remaining avocado and transfer to a medium bowl.
Add the tomatoes, feta cheese, scallion greens and the remaining lime juice.
Divide the soup among 4 bowls. Top with the avocado salad and tortilla chips.
Serve with the remaining tortilla chips on the side.

Nutrition Facts : Calories 520.1, Fat 33, SaturatedFat 7.8, Cholesterol 25, Sodium 564, Carbohydrate 49, Fiber 11.9, Sugar 11.6, Protein 14

CHILLED AVOCADO SOUP

Chilled Avocado Soup image

Provided by Marcela Valladolid

Categories appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt, for seasoning, plus 1 teaspoon
4 firm ripe avocados, halved, pitted, peeled and mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro leaves
2 cups water
1 teaspoon freshly ground black pepper
1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
Crostini or croutons, for serving, optional

Steps:

Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
Season with salt, to taste. Remove from the heat and set aside to cool.
Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

CRAB AND AVOCADO SOUP

Crab and Avocado Soup image

Provided by Sally Siegel

Categories Soup/Stew Blender Quick & Easy Crab Avocado Summer Jalapeño Cilantro Simmer Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 tablespoons all purpose flour
2 8-ounce bottles clam juice
1 1/2 cups canned low-salt chicken broth
1/2 cup half and half
2 medium avocados, peeled, pitted, diced
4 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeño chili
1 tablespoon fresh lime juice
1/2 pound crabmeat, flaked, picked over

Steps:

Melt butter in large pot over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add flour and stir 1 minute. Add clam juice, broth, and half and half; bring soup to boil, whisking constantly. Reduce heat to medium and simmer until slightly thickened, whisking occasionally, about 5 minutes. Puree soup in batches in blender, adding 1 diced avocado, 2 tablespoons cilantro, chili, and lime juice to last batch. Return soup to pot. Add crabmeat and simmer until heated through, about 3 minutes. Season soup with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining diced avocado and cilantro.

AVOCADO SOUP

Avocado Soup image

This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup chopped onion
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocado, peeled and quartered
1/2 cup sour cream
1/4 cup real bacon bits

Steps:

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.

Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.

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From rachaelraymag.com
Total Time 20 mins
Published 2011-12-29

Using a blender, puree 1 avocado, the buttermilk and scallion whites. Add the lime peel and three-quarters of the lime juice. With the machine on low speed, blend in the ice cubes, 1 at a time, until smooth. Season with salt; refrigerate.
Meanwhile, coarsely chop the remaining avocado and transfer to a medium bowl. Add the tomatoes, feta cheese, scallion greens and the remaining lime juice.
Divide the soup among 4 bowls. Top with the avocado salad and tortilla chips. Serve with the remaining tortilla chips on the side.

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