• 10minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 large ripe avocados, peeled and chopped

  2. 3/4 cup half and half 2 cups chicken stock

  3. 1/2 teaspoon hot pepper sauce

  4. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Place the chopped avocados in an electric blender or food processor and puree. Add the half and half and blend well. Combine the chicken stock with the avocado puree in a bowl, stirring well.

  2. Pass the mixture through a sieve, then stir in the hot pepper sauce, and add salt and black pepper to taste.

  3. Refrigerate soup for at least 2 hours before serving.

  4. Yield: 2 appetizer servings Recipe Source: Island Cooking by Dunstan A. Harris (Crossing Press)

  5. Reprinted with permission.


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