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Avocado Soup

by

Yield: Serves 6-8

Make a meal of this luscious creamy soup, a spinach salad, and French bread.

Ingredients:

  • 3 very ripe avocados, peeled, seeded, and chopped
  • 1-1/2 quarts chicken stock
  • 4 shallots or 1 small onion, peeled and coarsely chopped
  • Salt and pepper to taste
  • Dash of Tabasco
  • 1-1/2 cups yogurt
  • 1/2 cup cream
  • Fresh tomato
  • Parsley sprigs

Instructions:

Combine stock, shallots, salt and pepper, and Tabasco in large bowl. Puree in blender, 2 cups at a time, until smooth. Return to bowl and blend in yogurt and cream with whisk. Chill. Garnish with chopped fresh tomato and parsley.
Updated Friday, September 7th, 2007
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