Creamy Avocado Soup
Somehow, I’ve gotten a bit behind on some of my posts, so despite the fact that the leaves have already changed colors, let’s take a moment to pretend its still summer. What do you say? This soup is so delightfully simple, you could make it in a hurry any day of the week. If you love avocados, you’ll love this–creamy and served cold, the toughest decision is what you’ll want to serve along with this Creamy Avocado Soup.
As you can see, the brilliant plating I had in mind looked a little silly when all put together, but ah well, you win some, you lose some. Flavor-wise though, I was delighted–I cooked some bacon, crumbled it on top, and then sautéed some fresh, local shrimp in the bacon fat (shelled, deveined, and cooked for 3-4 minutes) to go along with this soup and make it more of a self-contained meal. Plus, both the sweet flavor of the shrimp the smokiness of the bacon make a great foil to the silky, rich, salty, smoothness of the avocado. The soup had a wonderfully bright, creamy flavor that really just has that avocado essence we all know and love. Plus, check out that nice color.
- 3 ripe avocados
- 1/2 cup cream
- 1 cup whole milk
- salt
- juice of 1.5 lime
- olive oil
- 1 leek
- 1 serrano pepper
- 1 poblano pepper
- 4 cloves garlic
The star of the show: the avocado. Since this is blender-bound, its ok if you have some that are a little over-ripe, but you still want that attractive, bright green color or else your soup will look as sad and muted as a sad avocado. So anyways, half, pit, and peel the avocado, throwing the flesh in the blender and quickly squeezing the lime juice over them (otherwise, they oxidize and turn brown in the air very quickly).
Since I wanted some other sharper flavors to go along with the avocado, I minced up the pale part of a leek, some peppers, and garlic, briefly sautéing all but the garlic for 5 minutes before adding the garlic for another minute. Slide this into the blender along with the avocado.
Now, pour in the cream and milk and be a bit more generous with the salt than you normally would–you’ll find that the saltiness of this soup will be a bit subdued when you serve it as you’ll serve it cold, not warm. Don’t go crazy with the salt though–its always easier to add more, not to take it back. Just keep tasting and adding as you see fit. Anyways, really blend this until its smooth and creamy.
And at this point, you’re done! You can set the soup aside in the fridge until you’re ready to eat. Like I mentioned above, you’ll probably want to make something to go with it if you intend this soup to be a meal, or you can just serve a small portion as a first course. Either way, enjoy!
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