Avocado Soup

1. 1

   Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.

2. 2

   In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.

3. 3

   Chill for at least half an hour before serving. Garnish with diced tomato.

* Per serving · 4 servings · Values may vary.

No additional tips available.