Print It

FRESH AVOCADO SOUP

From
  • 2 med. Carrots diced
  • 1 med. Onion diced
  • 2 med. Celery Stalks
  • 3 cloves Garlic peeled
  • 3 fresh sprigs Italian Parsley
  • 2 tbls. unsalted Butter
  • 6 cups Chicken Broth
  • 2 large firm ripe Hass Avocados (8 oz. ea)
  • 2 to 3 tbls. sherry

    Soften the vegetables in the butter over medium heat in a soup pot. Add chicken broth, garlic & parsley. Bring to a boil and reduce heat & simmer 30 minutes. Remove garlic & parsley. When ready to serve, peel & seed the avocados, cutting them into a ½" dice.
    Add avocados & sherry to the soup & just heat through. Adjust seasonings & serve hot.