Sopa de palta - avocado soup
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Sopa de palta - avocado soup
  Avocado    Soups  
Last updated 6/12/2012 1:23:33 AM. Recipe ID 56687. Report a problem with this recipe.
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      Title: Sopa de palta - avocado soup
 Categories: Soups
      Yield: 6 Servings
 
           Stephen Ceideburg
  1 1/2 l  Chicken Stock
      2    Stalks celery
           Parsley sprigs
    1/4 ts Nutmeg
      1 ds Chilli powder
      2    Egg yolks
    1/2 c  Cream
      3    Avocados
 
  This soup can be served hot or cold. It is important not to cook the
  avocado for any length of time because it can develop a bitter
  flavour.
  
  Bring to the boil 1.5 L rich chicken stock, together with 2 stalks of
  celery, roughly chopped, several springs of parsley, left whole, 1/4
  teaspoon nutmeg and a dash of chilli powder or nutmeg. Simmer for
  half an hour. Remove and discard the celery and parsley. In a large
  bowl, beat together 2 egg yolks and 1/2 cup cream (or lower fat and
  cholesterol content by substituting evaporated skim milk). Gradually
  add hot soup. stirring constant- ly so that the egg doesn't curdle.
  Return the mixture to the saucepan over low heat and continue
  stirring until the soup thickens somewhat. Mash or process the flesh
  of 3 avocados and stir into the soup until well blended. Serve.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  7/13/93. Courtesy Mark Herron.
 




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Recipe ID 56687 (Apr 03, 2005)

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