Avocado Soup

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.

Avocado soup(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

Ingredients

2 large ripe avocados

1 1/4 cups sour cream

4 cups chicken broth

small bunch fresh cilantro

Garnish: lime juice, salsa

Instructions

  1. Cut avocados in half, peel and pit them. Chop fruit coarsely & put in food processor with 3-4 tbsp sour cream. Process til smooth.
  2. 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.
  3. Gradually stir avocado mix into hot broth. Heat gently but don’t let mixture approach boiling point.
  4. Chop cilantro. Ladle soup into heated bowls & sprinkle with chopped cilantro & black pepper. Serve immediately.
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Four-Ingredient Greek Avgolemono (Egg-Lemon Soup)

My mother has a huge collection of cookbooks, and these days I look through them almost every time I see her.  Cooking with Just Four Ingredients caught my eye immediately, and yielded this Greek egg-lemon soup.  I’m excited to try it–especially as it takes only about 10 minutes to make.

This picture doesn’t actually correspond to this particular recipe (it’s from here), but it’s a pretty representative picture of an Avgolemono soup without pieces of chicken in it.

Yield: Serves 4-6

Total time: About 10 minutes

Ingredients

  • 7 1/2 cups chicken stock (when recipes say chicken stock, I use good-quality canned chicken broth).
  • 1/2 cup orzo pasta or other small shapes
  • 3 eggs
  • juice of 1 large lemon

Instructions

  1. Pour chicken broth in large pan & bring to boil
  2. Add orzo or other small pasta & cook for 5 mins, or according to packet instructions
  3. In a separate bowl, beat eggs until frothy, then add lemon juice and cold water to them.
  4. Slowly stir a ladleful of hot chicken broth into the egg mixture, then add one or two more.
  5. Remove pan from heat, pour in egg mixture and stir well. Season to taste with salt & black pepper & serve immediately. (No, I’m not sure what’s up with the confusing back-and-forth between the pan on the stove and the bowl with the eggs.  I’m guessing these steps help the ingredients mix better, avoid curdling, or both).
  6. Do NOT let the soup boil once egg, lemon juice and stock mix has been added, or it will curdle.