Wednesday, February 4, 2009


Have blender, will make soup.

I always have homemade chicken stock in my freezer. I save chicken bones from several chickens, then make huge batches of stock and freeze it. I use it to create gravies and sauces during the week, but also I make quick soups. My personal favorite are creamy soups. Take any cooked vegetable, blend it with some stock, a few tablespoons of flour and maybe a splash of half & half (or fat free half & half), then transfer to a pan and heat through until flour is cooked. Done. Takes 10 minutes. 

Today I was in the mood for a cream of chicken avocado soup. The avocados are really good right now, and if you happen to have a ripe and tasty one, you should give this recipe a try! It's one of those great versions that are still delicious without all the butter and cream. 


To serve 4 small or 2 large:

4 cups chicken stock
1 large Haas avocado (must be ripe and taste rich and buttery)
4 cooked skinless boneless chicken thighs
3 tablespoons flour
salt & pepper to taste
4 tablespoons half & half (or more to taste)
suggestions for garnish: crispy bacon, drizzle of olive oil, croutons, cubed avocado

In a blender, add about 2 1/2 cups of the chicken stock, the chicken meat, the flour and the avocado. Blend on high until smooth. Soup will thicken in the blender quite a bit. Empty into a saucepan, add the remaining chicken stock and heat until just starting to boil, then reduce to medium and cook 7 minutes longer, stirring frequently. Add salt & pepper to taste. When done, remove from heat, stir in half & half and serve. 

Takes only minutes. 

Pictured below is a richer version, I've added a tad more cream and a slice of crispy bacon.