Southwestern Recipes
Sopa de Aquacate (Mexican Avocado Soup)
Ingredients
- 2 large, ripe avocados, peeled
- 4 cups canned or fresh chicken stock
- 1 cup heavy cream
- Salt and freshly ground pepper, to taste
- A grating of fresh nutmeg
- Chopped fresh cilantro (for garnish)
- Lime wedges (for garnish)
Instructions
- Press the flesh of the avocados through a fine sieve and place in a large
serving bowl. Heat the chicken stock and the cream until it almost boils.
- Pour the hot liquid over the strained avocados, stirring to combine. Season
with salt, pepper, and nutmeg.
- Serve hot or chill for at least 2 hours before serving.
- Garnish with chopped cilantro and a lime wedge.
Serves 4 to 6.