Sopa De Aguacate (Avocado Cream Soup)

1. 1

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

2. 2

   In a 3-quart enameled or stainless steel saucepan, bring the stock to a boil over high heat; reduce to low.

3. 3

   When stock is simmering, stir in avocado puree.

4. 4

   Add sherry, salt and pepper to taste for seasoning.

5. 5

   To serve hot, pour into a tureen and top with tortilla or avocado pieces - or refrigerate and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.