June 9, 2009

Avocado Soup

Avocado Soup

Cool and refreshing
  • 2 large ripe avocados
  • 1 cup whipping cream
  • 1 1/2 cups chicken stock
  • 1 teaspoon lime juice
  • 1/4 teaspoon crushed red chile pepper
  • Chopped chives or green onions
Seed, peel, and chop the avocados, place in a blender along with the rest of ingredients. Blend until smooth, add salt and pepper if needed. Pour into serving bowl and chill for 2 hours. Garnish with chives.
Can also be served at room temperature.

From my cookbook Grits to Guacamole, now available

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