Avocado Cream Soup (Sopa De Aguacate)

1. 1

   Puree the diced avocados in 3 batches, combining 1/3 of the dice and 1/2 cup of cream at a time in a blender container and blending at high speed for 30 seconds.

2. 2

   In a 3-quart non-reactive saucepan, bring the stock to a boil over high heat, reduce the heat to low, and when the stock is simmering, stir in the avocado puree.

3. 3

   Add the sherry, salt and pepper, and taste for seasoning.

4. 4

   To serve the soup hot, pour it into a tureen and strew the top with tortilla quarters or avocado slices.

5. 5

   Or refrigerate and serve it cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.