Avacado Soup



  • 1 tablespoon butter
  • 1 scallion (white part only), chopped
  • 1 ½ cups chicken stock
  • 1 Haas avocado, peeled, pitted and drizzled with lemon juice
  • 1/3 cup heavy cream
  • salt and pepper to taste


    Heat the butter in a skillet over medium heat until the foam subsides. Add the scallion and cook, stirring occasionally, for 2 minutes or until translucent. Add 1 cup of the stock, bring to a boil, then lower the heat and simmer for 3 minutes. Meanwhile, blend the avocado, cream, and remaining ½ cup of stock in a food processor until smooth. Add the avocado mixture to the skillet and cook over medium heat, stirring occasionally, for 2 minutes, or until heated through. Season with salt, pepper and serve.
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