Avocado Soup

Oh baby it's cold outside! It is a snow day in Toronto today therefore I thought it was the perfect opportunity to make (what else?) soup.  The recipe for the day is Avocado Soup.

 

Ingredients

• 2 cups chicken broth
• 1 Very ripe, large Haas avocado
• 3/4 cup coconut milk
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/4 cup dry sherry
• 2 tablespoons fresh lemon juice

Heat the chicken broth until hot, not boiling. Set aside.

Peel the avocado and remove the seed. Cut into several pieces, place in the food processor or blender, and purée. Turn off the blender and pour in the whipping cream, followed by the hot chicken broth, cumin, salt, white pepper, sherry and lemon juice. Pulse a few times, just until mixture is blended. Taste and add more salt and pepper, if desired.

Serve immediately, or chill for at least two hours and serve.

This soup was nicely paired with a Black Rasberry Merlot.