Avocado Soup
The ultimate comfort food, Avocado Soup is rich, creamy, and full of flavor. This easy weeknight dinner can be enjoyed hot or cold, making it perfect for any occasion. Indulge in this delicious soup tonight!
Equipment
- Wooden Spoon
- Peeler
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Blender
- Food Processor
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 Garlic cloves peeled
- ½ cup Italian parsley finely chopped
- 1 cup Onion finely chopped
- 4 Avocados ripe, shell and pit removed
- ½ teaspoon White pepper
- Salt
- 1 teaspoon Hot sauce
- 4 cups Chicken broth
- 1 Lemon squeezed
- Sour cream
- Pomegranate seeds
Instructions
- Heat the olive oil and unsalted butter in a pan over medium high heat until the butter melts.
- Add the onion and garlic until completely soft and translucent, 10 to 15 minutes stirring occasionally.
- Stir in the Italian parsley and cook for 1 minute.
- Roughly cut the avocado and add it to the onion mixture.
- Add the chicken broth, salt, white pepper, lemon juice, and hot sauce. Cook over medium heat for 10 minutes.
- Working in batches if necessary, place the soup in a blender or food processor and puree until smooth. Taste for seasoning.
- Serve hot with a dollop of sour cream. Or serve cold.
Notes
As you dive into making this Avocado Soup, here are some handy notes to keep in mind:
- Storage: This soup is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to three days.
- Freezing: Freezing is not recommended because the texture of the avocados changes when thawed.
- Garnishing: Feel free to get creative with garnishes! Fresh herbs or toasted seeds can elevate the presentation.
- Serving Temperature: This soup can be served warm or chilled, so adjust according to your preference or season.
- Serving Suggestions: Pair this soup with a light salad or crusty bread for a delightful meal.