Avocado Bisque Soup Recipes
AVOCADO BISQUE SOUP
Time estimates include standing for 1 hour (not *you*.... the soup!) and chilling for 2. Recipe courtesy of the California Avocado Commission.
Provided by Sandi From CA
Categories Vegetable
Time 3h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine milk, tarragon, and salt; bring to a simmer. (Do not boil).
- Remove from heat; let stand 1 hour.
- Meanwhile, puree avocado and lemon juice until smooth.
- When milk is ready, whisk in avocado mixture, then stir in cayenne.
- Chill at least 2 hours to marry flavors.
- To serve chilled, garnish 1 cup soup with a swirl of sour cream. To serve hot, heat 1 cup soup, garnish with a swirl of sour cream.
Nutrition Facts : Calories 671.6, Fat 53.4, SaturatedFat 13.9, Cholesterol 51.2, Sodium 1072.3, Carbohydrate 40.8, Fiber 17.7, Sugar 1.1, Protein 17.2
CHILLED AVOCADO SOUP
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
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