Two amazingly delicious ingredients full of protein and healthy fats: avocado and hard boiled eggs. Need I say more?
I love avocado. I love it in guacamole, I love it sliced and served with Mexican food; I even like eating it right out of the shell as a snack. But I’ve never tried avocado soup. This will change soon, as I recently discovered a recipe in one of my mother’s cookbooks, Cooking with Just Four Ingredients.
(The picture actually comes from a different, somewhat more complicated recipe from sheknows.com).
Not only does it have only four ingredients, but it only has a few steps.
Yield: Serves 4
2 large ripe avocados
1 1/4 cups sour cream
4 cups chicken broth
small bunch fresh cilantro
Garnish: lime juice, salsa
- Cut avocados in half, peel and pit them. Chop fruit coarsely & put in food processor with 3-4 tbsp sour cream. Process til smooth.
- Heat chicken stock in a pan. When it’s hot but below simmering point, stir in the rest of the cream with salt to taste.
- Gradually stir avocado mix into hot broth. Heat gently but don’t let mixture approach boiling point.
- Chop cilantro. Ladle soup into heated bowls & sprinkle with chopped cilantro & black pepper. Serve immediately.