Avocado Soup
Serves: 4
- From Homesick Texan
- Contributor: Mike and Kate
Ingredients
- 2 cups chicken broth
- 1 cup canned coconut milk
- 1/2 cup chopped cilantro
- 3 serrano chiles, diced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 2 teaspoons lime juice
- 2 avocados, peeled and pitted
- 1/2 cup buttermilk
- salt and pepper, to taste
Instructions
- Bring to a boil the chicken broth, coconut milk, cilantro, serrano chiles, ginger, cumin, and lime juice.
- Turn the heat down to low and simmer for 5 minutes.
- Turn off the heat and let it cool for 10 minutes.
- Cut the avocado and add it and the buttermilk to the blender.
- Blend the avocado and buttermilk. It doesn't need to be completely blended but it will help if it's already mixed up some.
- Add the chicken broth mixture to the blender and puree.
- Add salt and black pepper to taste.
- Serve hot or cold.
NOTE: 3 serrano chiles make the soup hot. The original recipe calls for 1.
Nutritional Facts |
|
Calories |
246 cal |
Fat |
22.9 g |
Saturated Fat |
12.3 g |
Cholestorol |
1.8 mg |
Sodium |
611.3 mg |
Carbohydrates |
11.1 g |
Sugars |
3 g |
Fiber |
5 g |
Protein |
3.8 g |