AVOCADO SOUP
Steps:
- Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.
- Stir together corn kernels with all other ingredients in a small bowl.
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#30-minutes-or-less #time-to-make #course #preparation #low-protein #bisques-cream-soups #soups-stews #easy #beginner-cook #dietary #low-sodium #low-carb #low-in-something
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Alumita Sesenabaravi
[email protected]Meh.
Sharleen Van Der Westhuizen
[email protected]This soup was just okay. I found the avocado flavor to be a bit too strong, and the soup was a little bland. I also thought it was a bit too thick. I wouldn't make this soup again.
Huu Hhjj
[email protected]I'm not a huge fan of avocado, but this soup was surprisingly good! The avocado flavor was subtle, and the soup was very creamy and flavorful. I also liked that it was so easy to make. I'll definitely be making this soup again.
Anthony Ivancicevic
[email protected]This soup was absolutely scrumptious! ? I loved the creamy texture and the subtle avocado flavor. I also appreciated that it was so easy to make. I'll definitely be making this soup again soon!
Samsunggill Gillgeesab
[email protected]I've made this soup twice now and both times it was a hit! The first time I followed the recipe exactly, and the second time I made a few substitutions. I used chicken broth instead of vegetable broth, and I added a bit of chopped jalapeño for a litt