How To Make Creamy Avocado Soup

 in Demos

It’s no secret that we’re absolutely in love with this fruit (yes, it’s a fruit!). It’s chock full of tons of great oils and fats—the good kind—and is probably one of the most versatile foods you can play around with. It’s amazing on salads, mashed up for guacamole, sandwich filler, or in this case, the base for a delicious summer soup. Jalapeno, garlic and cilantro make the perfect flavor top notes in this dish that has a Mexican flare. A bit of heavy cream to thicken and some cumin for added depth and you have a dish that’s rich but surprisingly light (avocados have that effect!).

Follow along with our online culinary school chef as he shows you how to make a divine avocado soup! Serve this avocado dish with some croutons or a delicious crostini for a healthy summer soup that feeds the soul without also feeding the scale!

Creamy Avocado Soup

1 tbsp butter
½ cup chopped onion
1 garlic clove, minced
6 cups chicken stock
3 ripe avocados, peeled and mashed
1 tsp lime juice
1 jalapeño pepper
2½ cups heavy cream
¼ tsp ground cumin
¼ cup fresh cilantro, chopped
Salt and pepper

1. Heat the butter in a medium pot over medium heat. Add the onion and cook for about 2 minutes. Add the garlic, jalapeño and cook for about 30 seconds more.
2. Add the chicken stock, lime juice and avocado to the onion mixture and bring to a boil. Reduce the heat to medium and cook for about 5 minutes.
3. Puree the soup and blend until smooth. Add the heavy cream, cumin, salt and pepper.
4. Cook over medium heat for about 5 minutes. Add the fresh cilantro and serve warm.

Escoffier live chef cooking demonstration

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