Avocado Soup

This soup, based on a chicken broth, gets its unique flavor from avocado and sour cream. It can also be served cold on hot summer days – something different.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Avocado, fresh

  • 250 ml Sour cream

  • 1 l Soup base, chicken, cube

  • 3 spoons Alcohol, Gin

  • 1 pinch Salt, table

  • 1 bouquet Coriander, leaves, fresh

Steps

  1. Wash and dry the avocado with a cloth. Cut it in half and remove the pit. Scoop the avocado flesh into a multipractic along with half of the sour cream. Mix until a creamy consistency is achieved. Transfer the mixture to a bowl and add the other half of the sour cream, quickly mixing it in. Wash and shake dry the cilantro.

  2. Pour the chicken broth into a pot and slowly bring to a boil. Once it boils, remove from heat and whisk the avocado cream into the soup. Add sherry and stir constantly over moderate heat (do not let it boil). Add salt and remove from the stove.

  3. Divide the soup into bowls. Chop the cilantro and sprinkle it over the soup. Serve.

Nutrition Information (Per 100g)

  • Calories: 168.59 kcal
  • Fat: 12.27 g
    • Saturated Fat: 1.75 g
  • Carbohydrates: 7.6 g
    • Sugars: 0 g
  • Protein: 2.05 g
  • Fiber: 5.26 g

Advice

You can serve the soup with a dollop of sour cream, which adds a refreshing taste. If you dont have prepared chicken broth, you can improvise with a bouillon cube. Instead of sour cream, you can use sweet cream for cooking.