Cold Avocado Soup With Lobster And Scallions – a delicious recipe with avocados, cream, chicken broth, pepper, cayenne pepper, lemon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
If using chicken boullon or canned chicken stock, add 1 cup of water to 2 cups of broth, and simmer with the chipotle pepper until reduced back to 2 cups. Or use my Zesty Herbed Chicken Broth recipe and make lots of broth! The chipotle is of course optional, but I like the heat and smokiness that it provides. Chill the stock.
2
Cut the avocados in half, remove the pits, and scoop out into a blender. Add the juice of the 1/2 lemon and the cream, and blend. Add stock as needed to get the mixture flowing smoothly in the blender.
3
Add the cayenne and salt and pepper to taste. If you like a little more acidity you can add more lemon juice as well.
4
When ready to serve, ladle the soup into chilled bowls, and place appx 1 T of fresh lobster meat on each plate (a nice lump). Sprinkle with fresh scallions and finish with a turn of black pepper.
412
kcal
Calories
26
g
Fat
4
g
Carbs
39
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 avocados, 1 cup cream, 2 cups chicken broth, 1 small dried chipotle pepper, and more.
Yes, Cold Avocado Soup With Lobster And Scallions falls under the Seafood 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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