Avocado Soup
Silky, delicious, and well worth making a regular favorite! This incredibly light avocado soup is a refreshing change of pace for lunch.
Cooking method
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Step 1:
First, make some chicken broth. If you're not into chicken, any other broth works too, including vegetable. To be honest, I didn't make the broth from scratch — I already had some on hand. Everyone makes broth their own way, anyhow, and the rest of the soup takes just 5–7 minutes. I skipped the onion and lemon and used garlic and a little parsley instead.
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Step 2:
Peel and finely chop the avocado.
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Step 3:
Add the avocado, garlic, and herbs to the hot broth and blend it all smooth with an immersion blender.
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Step 4:
Warm the milk, pour the milk and cream into the avocado base, and blend once more. You'll get a smooth, slightly frothy purée. Serve right away.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Avocado - 208 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Skimmed cream - 59 kcal/100g
- Broth - 15 kcal/100g
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