in Soup Recipes

Avocado soup with almond flakes

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Ingredients for 4 servings:

  • 1 large avocado(s), ripe
  • 4 dl chicken broth
  • ½ dl white wine (dry)
  • 1 tbsp sherry (dry)
  • 1 ½ dl cream
  • 1 tbsp almonds (flakes)
  • Cayenne pepper
  • Salt
  • curry powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Toast the flaked almonds in a dry, nonstick pan until golden brown. Set aside. Peel the avocado, halve it, remove the pit, cut it into pieces, and blend it with the chicken stock. Season with salt, cayenne pepper, and a little curry powder. Then add the white wine and sherry and heat gently. Caution: Do not boil, as cooking makes avocados bitter. Whip the cream until stiff and fold it into the soup. Serve the soup and sprinkle with the flaked almonds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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