Cold Avocado Soup – a delicious recipe with butter, all-purpose, chicken stock, avocados, sour cream, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat the butter in a saucepan over moderate heat and stir in the flour.
2
Cook for 2 to 3 minutes, stirring frequently. Add the chicken stock and bring to a boil, stirring frequently.
3
Boil for 5 minutes, remove from the heat and allow to cool to room temperature.
4
Peel and pit 3 of the avocados and combine them with the remaining ingredients in an electric food processor or blender. Add about 2 cups of the cooled chicken stock and puree until smooth.
5
Pour the avocado mixture into the saucepan with the remaining chicken stock and stir to combine.
6
Chill for at least 2 hours.
7
Immediately before serving, peel, pit, and dice the remaining avocado.
8
Serve garnished with the diced avocado and a dollop of sour cream if desired.
669
kcal
Calories
32
g
Fat
15
g
Carbs
78
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 tablespoons butter, 4 tablespoons all-purpose flour, 4 cups chicken stock, 4 ripe avocados, and more.
Yes, Cold Avocado Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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