|
The Complete Caribbean Cookbook
Pamela Lalbachan
|
|
Avocado Soup
by Pamela Lalbachan
Yield:
4 servings
Ingredients:
- 2 ripe avocados, peeled, seeded and
cubed
- 1 clove garlic, crushed
- 3 cups (24 fl oz. / 750ml) chicken
stock
- 1 tablespoon fresh lime juice
- 1 tablespoon sour cream, optional
- salt and freshly ground pepper
- ½ to 1 teaspoon hot pepper sauce or
a few drops Tabasco sauce
- 3 chives, finely chopped
|
Click to View |
Method:
Combine avocado, garlic, half the chicken stock, lime juice, sour cream,
and salt and pepper in a blender or food processor and puree. Mix in
remaining chicken stock until smooth. Stir in hot pepper sauce. Chill the
soup for at least 1 hour. Garnish with chopped chives just before serving.
|
