Avocado Soup

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

With a handful of ingredients and no more than 20 minutes of cooking time, you will have an elegant creamy soup that can be served chilled in the summer months and warm in the cooler months.

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

US - Metric

Instructions

Heat the olive oil and butter in a pan over medium high heat until the butter melts. Add the onion and garlic until completely soft and translucent, 10-15 minutes stirring occasionally. Stir in the parsley and cook for 1 minute.
Roughly cut the avocado and add it to the onion mixture. Add the chicken broth, salt, 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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.