Avocado Soup

IMG_0789I 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.

Avocado Soup

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

sea salt

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.

IMG_0788

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s