John Myers
Chilled Avocado Soup
The perfect chilled avocado soup recipe with a picture and simple step-by-step instructions.
- 2 piece Avocados, ripe
- 1 tbsp Lemon juice
- 1 tbsp Chives
- 1 tbsp Parsely
- 400 ml Chicken broth ….. see link below ….. or chicken stock
- 1 a cup Cream
- 1 a cup Worcester sauce
- Salt
- Black pepper from the mill
- Pluck a few leaves from the parsley, prepare a few stalks from the chives and cut both into small pieces. Put in the blender together with the lemon juice. Halve the avocado (save the stone), then peel and chop the pulp a little and put in the blender as well.
- Add the cream and the chicken stock and mix everything up fine. (You can also use a chicken stock instead of homemade chicken broth). Season to taste with Worcestershire sauce, salt and pepper. Put the core in a suitable bowl !!! add it (so that the soup does not turn brown) and let it cool well.
- With the core in, you can now keep the soup overnight without any problems.
- Before serving, remove the core, stir again and season again if necessary. Put in a chilled soup cup and garnish with a little chives and cream ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the basic recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
- Basic recipe for chicken soup
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