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Sopa De Aguacate (Mexican Avocado Soup)

soups, hot and spicy, latin american, summer

4 cups rich chicken broth
1 onion; chopped
2 small fresh hot chiles
4 cloves garlic; chopped
1/2 cup cream sherry
3 large avocados; ripe
salt and freshly ground black peppe; to taste
cayenne pepper; to taste, optional
1 cup whipping cream; 1/2 pt
1/2 teaspoon minced cilantro; for garnish
1 small avocado; thinly sliced
for garnish

In a 2-quart saucepan bring broth, onion, chiles, and garlic to a boil. Reduce heat and simmer for 15 to 20 minutes. Cool, then puree in a blender. Return mixture to saucepan. Puree sherry and large avocados in blender until smooth. Whisk into soup. Season to taste with salt, pepper, and cayenne (if desired) to taste. Chill until ready to serve. NOTES : To serve, ladle soup into a chilled serving bowl. Whip cream and gently fold into chilled soup. Sprinkle top with cilantro, and carefully lay slices on top of soup. Serve immediately. Yield: 6 servings (servings size: 1 cup). 327 0 2607 0 1363 0 0 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

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