Description
This recipe comes from the 2003 cookbook, the south american table. Preparation time does not include the chilling & refrigeration time throughout the making of this recipe.
Ingredients
- Chicken Broth
- Half-and-half
- Onion
- Salt
- White Pepper
- Hot Pepper Sauce
- Hass Avocado
- Fresh Lemon Juice
- Crouton
Instructions
- In a heavy 2-quart saucepan mix together the chicken broth, half-and-half, onion, salt, white pepper & hot pepper sauce
- Several hours before serving, peel the avocado, then pit & cut it into 1-inch pieces
- Place in a medium, nonreactive bowl
- Sprinkle with lemon juice, then cover with plastic wrap & refrigerate until ready to use
- Just before serving, put 1 / 4 cup of the chicken broth mixture in a blender
- Bring the rest of the broth mixture to a boil in the 2-quart saucepan, then reduce heat to low
- Add avocado to the blender & process until smooth, then pass this mixture through a coarse-mesh sieve
- Add the sieved avocado mixture to the simmering broth & heat, but do not let it come to a boil
- Salt to taste
- Serve immediately with croutons on the side, or make it several hours ahead of time, cover with plastic wrap & let it cool, then chill completely before serving