2 Medium-ripe dark-skinned -(Haas) avocados 2 1/4 c Vegetable stock 1 1/2 ts To 2 ts curry powder 3/4 ts Salt 1/8 ts To 1/4 ts white pepper 1/2 c Heavy cream 2 tb Fresh lemon juice Split avocados in half with a knife and remove the pits. Set aside one half. Scoop out the insides of the other three halves with a spoon and blend with 1 cup of the stock in a blender until smooth. Stir in the curry powder, salt, pepper, cream, and remaining stock. Chill. When ready to serve, garnish the soup with thin avocado slices that have been cut from the remaining avocado half and dipped in lemon juice. Serves 4 to 6. From: SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New York. 1990 Posted by: Karin Brewer, Cooking Echo, 7/92
How To make Curried Avocado Soup's Videos
BROCCOLI AVOCADO SOUP
FULL RECIPE AT:
Avocado curry - Pure Thai - San Diego
2017 SD
Avocado Soup | vegan, quick, no cooking
INGREDIENTS:
ripe avocado - 1 milk (dairy or non-dairy) - 1 cup
optional, to taste: - freshly squeezed lime (lemon or orange) juice - salt of your choice - cayenne (or other hot) pepper - fresh parsley (cilantro or other) - paprika
WHAT TO DO:
1 peel and chop an avocado 2 put it in a blender with half of the milk 3 (if using) add salt and cayenne 4 blend until puree consistency 5 pour the rest of the milk 6 blend until smooth and creamy 7 (optional) transfer to a bowl and press a plastic wrap to surface of the soup, chill in a fridge for up to 6 hours 8 (if using) add fresh juice, herb and paprika just before serving
NOTES:
- keep in a fridge for up to 6 hours - use this recipe as a simple basis, you can add here almost everything you want, experiment... :-)
THANKS FOR WATCHING
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