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Cream of Avacado Soup Recipe

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This recipe for Cream of Avacado Soup, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vicki and Neil Frederiksen
Added: Monday, August 11, 2008


3 lg avacados 1 sm onion
1 lemon, juiced 2 (14oz) cans chicken broth
1 c whipping cream 1/2 tsp salt
freshly ground white pepper
sour cream, caviar and fresh parsley or chives for garnish

1. Cut avacados in half lengthwise, remove pit and
scoop out pulp, reserving shells.
2. Puree pulp, onion and 1/2 of lemon juice in
processor until smooth. Press through a fine-mesh
sieve if a smoother consistency is desired.
3. Stir in broth, cream, rest of lemon juice. Taste and
adjust seasonings as desired. Cover and chill at
least 2 hours.
4. Ladle into reserved avacado shells or soup bowls.
Carefully slide a dollop of sour cream onto the
center of the soup. Place a dab of caviar on the
sour cream. A dab of both red and black is nice.
Stick a sprig of parsley or 2 stalks of chives into
sour cream

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Good for a luncheon, followed by grilled chili lime shrimp and crusty herb-buttered grilled French bread




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