Creamy Avocado Soup
Creamy, Healthy, Delicious, Exotic all in one bowl!
2 ripe avocados, pitted and cubed
1 small onion, diced
1 3/4 cup milk
2 tsp lemon juice
1/2 tsp salt
Dash white pepper
2 tsp vinegar
1/2 tsp red wine
Handful of toasted Soy nuts
Grated Parmesan cheese
In a small sauce pot over medium flame, cook milk bringing to a simmer. Remove from flame and bring to room temp. Combine avocado, onions and spices in a blender and pulse until smooth. Slowly pour in milk, blending well. Mix in the rest of the ingredients. Serve right away or chill for 2 hours if you want to serve it cold. Top with toasted soy nuts and parmesan cheese.
Being that its a very filling soup, its best served as an appetizer. Serve it with toasted bread and you have got yourself a meal. This soup lasts in the fridge for a couple of days, just skin the top before serving.
This recipe is courtesy of Pamela at Culinary Kosher
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