Chilled Avocado Soup
From The Country Innkeepers' Cookbook
Soups, Stews, Chowders Recipes
Yield: 6 servings.
A hot-day soup.
- 2 ripe avocados, peeled and pitted
- 1 tablespoon dry sherry
- 1 quart chilled chicken stock
- 1/2 cup light cream
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup sour cream paprika
Blend all ingredients except the sour cream and paprika in the electric blender until smooth.
Chill 4 hours. Serve topped with sour cream and a sprinkling of paprika.
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