I have served avocado soup for bridal luncheons, as a starter for guest dinners, along with grilled chicken, and simply as a treat to enjoy as a light lunch all by itself or with chicken salad. There are many variations, but this one is adapted from The Best from Helen Corbitt’s Kchens, edited by Patty Vineyard MacDonald.. It is best served very cold.
3 ripe avocados
4 Tablespoons butter
4 Tablespoons flour
2 cups milk
2 cups half and half
Zest of 1 orange
1/2 orange to cut into small pieces for garnish
Melt butter, add flour, and cook, stirring until it begins to bubble. Add milk plus half and half slowly. Cook, stirring until mixture begins to thicken and is very smooth. Set aside to cool while you prepare avocados Peel and mash avocados, and add to the white sauce. Stir in orange zest.. Carefully lower immersion blender into mixture and blend until smooth. Chill, and serve with orange bits on top.