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Sopa De Aguacate (Mexican Avocado Soup)
Yield: 6 servings
4 cups rich broth
1 onion, chopped
2 small fresh hot chiles
4 cloves garlic, chopped
1/2 cup cream sherry
3 large avocados
salt and freshly ground black pepper, to taste
cayenne pepper, to taste, optional
1 cup whipping cream, 1/2 pt
1/2 teaspoon minced cilantro, for garnish
1 small avocado, thinly sliced for garnish
In a 2-quart saucepan bring broth, onion, chiles, and garlic to a
boil. Reduce heat and simmer for 15 to 20 minutes. Cool, then
puree in a blender. Return mixture to saucepan. Puree sherry and
large avocados in blender until smooth. Whisk into soup . Season
to taste with salt, pepper, and cayenne (if desired) to taste.
Chill until ready to serve.
To serve, ladle soup into a chilled serving bowl. Whip cream and
gently fold into chilled soup. Sprinkle top with cilantro, and
carefully lay slices on top of soup. Serve immediately.
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Avocado Soup