Recipe for cooking avocado cream soup
Recipes from Peru, Brazil and South America :: South American Soups and Stews
3 large ripe avocados, peeled, halved, seeded and diced
1 1/2 (one and one-half) c. heavy cream
6 c. chicken stock, fresh or canned
1/4 c. pale dry sherry (optional)
1 tsp. salt
1/2 tsp. round white pepper
3 corn tortillas, quartered and fried until crisp
Purée the diced avocados in 3 batches, combining 1/3 of the dice and 1/2 c. of cream at a time in a blender container and blending at high speed for 30 seconds.
In a 3-quart non-reactive saucepan, bring the stock to a boil over high heat, reduce the heat to low, and when the stock is simmering, stir in the avocado purée. Add the sherry, salt and pepper, and taste for seasoning.
To serve the soup hot, pour it into a tureen and strew the top with tortilla quarters or avocado slices. Or refrigerate and serve it cold.
