Saturday, November 8, 2008


Avocado soup. Have you ever made it?  It's so easy -- literally takes only minutes -- and it's a great way to taste the freshness of summer, since avocado is a summery ingredient for most people, but the warmth and richness of a hearty winter soup that's going to fill you up and keep you satisfied without weighing you down. 

Adding things to the soup is also something I love to do, but I think it's best when the additions are minimal. Shredded chicken is probably my favorite, but bacon & eggs also go great with the avocado. 

Just a little bit of crispy bacon, and one scrambled egg ...

The broth and avocado are in the blender about to take a spin. After blended, I simply heat in a pan until flour is cooked and soup is slightly thickened. 

Maybe a drizzle of cream ...

Chop the bacon & eggs ...

Nice lunch.

Makes 4 cups, or 2 big bowls

2 1/2 cups chicken broth (homemade preferred)
4 Tbsp Wondra (or 2 Tbsp flour)
1 ripe California avocado
4 Tablespoons half & half or heavy cream (optional)

Dissolve the Wondra (or flour) in about 1/2 cup of warm but not hot chicken stock, then pour into a blender with the rest of the stock, and the avocado. Blend until desired consistency, I prefer it completely smooth. Once blended, transfer to a saucepan and heat until just starting to boil, then simmer for 10 minutes more, just to cook flour and to let the soup thicken a little. Add salt and pepper to taste. If I am in the mood for extra richness, I'll add a splash of half & half.