Sopa
de Aguacate - (Avocado
Cream Soup)
Classic
Latin American Recipe
Serves:
8
Ingredients:
3 Large Ripe Avocados (peeled, halved, seeded and diced)
1/2 cup Heavy Cream
6 cups Chicken Stock (fresh or canned)
1/4 cup Pale Dry Sherry (optional)
1 tspn. Salt
1/2 tspn. Ground White Pepper
3 Tortillas (quartered and fried until crisp or 1 ripe avocado,
peeled and thinly sliced)
Procedure:
Puree the diced avocados in 3 batches, combining 1/3 of the dice
and 1/2 cup of cream at a time in the jar of a blender and blending
at high speed for 30 seconds. (To make the puree by hand, force
the diced avocadosó with the back of a large spoonóthrough
a sieve set over a bowl. Beat the cream into the puree, a few
tablespoons at a time.) In a 3-quart enameled or stainless-steel
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
puree. 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.
Other
Related Links:
Classic
Latin American Recipes