Avocadocreamsoupsopadeaguacate Recipes

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COLOMBIAN AVOCADO VICHYSSOISE (SOPA DE AGUACATE Y PAPAS)



Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas) image

A rich, yet delicate, first course. This cream-based soup made with avocados and potatoes can be served either hot or cold. It is ideal before a fish course. Allow more time if serving cold for the soup to cool and be refrigerated.

Provided by threeovens

Categories     Potato

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

3 leeks, sliced thin (white part only)
2 medium potatoes, peeled and sliced thin
3 cups vegetable stock, or
3 cups chicken broth
1 cup heavy cream
salt & freshly ground black pepper
2 avocados, mashed
chives (for garnish) or cilantro, chopped (for garnish)

Steps:

  • In a medium saucepan, heat the stock over medium high heat. Add the leeks and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  • Puree in blender, then return to saucepan. Stir in the heavy cream.
  • Puree avocado in the blender.
  • If serving hot, be sure to stir in the avocado just before serving, since heat can make the avocado bitter.
  • If serving cold, allow the soup to cool completely, then stir in the avocado puree and refrigerate.
  • Garnish with chopped chives or cilantro.

Nutrition Facts : Calories 345.1, Fat 25.4, SaturatedFat 10.8, Cholesterol 54.3, Sodium 414.5, Carbohydrate 26, Fiber 6.8, Sugar 3.1, Protein 6.7

CREMA DE AGUACATE -- CREAM OF AVOCADO SOUP (SOUTH AMERICA)



Crema De Aguacate -- Cream of Avocado Soup (South America) image

This recipe comes from the 2003 cookbook, The South American Table. Preparation time does not include the chilling & refrigeration time throughout the making of this recipe.

Provided by Sydney Mike

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups chicken broth
1/2 cup half-and-half
1/2 tablespoon onion, grated
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon hot pepper sauce (or less, to taste)
1 large Hass avocado, ripe, firm
1/2 tablespoon fresh lemon juice
1 cup crouton (optional)

Steps:

  • In a heavy 2-quart saucepan mix together the chicken broth, half-and-half, onion, salt, white pepper & hot pepper sauce.
  • Several hours before serving, peel the avocado, then pit & cut it into 1-inch pieces. Place in a medium, nonreactive bowl. sprinkle with lemon juice, then cover with plastic wrap & refrigerate until ready to use.
  • Just before serving, put 1/4 cup of the chicken broth mixture in a blender.
  • Bring the rest of the broth mixture to a boil in the 2-quart saucepan, then reduce heat to low.
  • Add avocado to the blender & process until smooth, then pass this mixture through a coarse-mesh sieve.
  • Add the sieved avocado mixture to the simmering broth & heat, BUT DO NOT LET IT COME TO A BOIL. Salt to taste.
  • Serve immediately with croutons (if using) on the side, or make it several hours ahead of time, cover with plastic wrap & let it cool, then chill completely before serving.

COLD AVOCADO SOUP: SOPA DE AGUACATE



Cold Avocado Soup: Sopa De Aguacate image

Provided by Food Network

Time 2h15m

Yield about 8 cups

Number Of Ingredients 9

2 tablespoons finely chopped cilantro leaves
1 serrano chile, seeded and minced (wear rubber gloves)
1 cup fresh orange juice
1/2 teaspoon freshly grated orange zest
1/4 cup tequila
2 cups cold chicken broth
2 Mexican avocados (about 1 pound), pitted, peeled and chopped coarse
Kosher salt and white pepper
Garnish: 2 cups chopped, peeled seeded watermelon (optional)

Steps:

  • In a blender, blend cilantro and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 cup orange juice, zest, tequila, broth and avocados and blend until smooth. Pour mixture through a coarse sieve into a large bowl. Season with salt and pepper.
  • Chill soup, covered, 2 hours, or until cold.
  • Serve topped with watermelon.

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