Mexican Cream of Avocado Soup (Creame De Aguacate)
Recipe Courtesy: Susanna Palazuelos
The beautiful evergreen avocado tree is native to Mexico. Its fruit has long been prized by the Indians, and the early Spaniards who savoured it for its buttery taste and rich flavour.
The Hass variety, popular in California, it originates from Atlixco, Puebla, however the Creame De Aguacate soup originates from Uruapan,Michoacan state.
3 avocados, pitted and peeled
1 tbsp lime juice
7 cups (56 fl oz/1.75 l) chicken stock
1 tbsp chopped cilantro (coriander)
1 tsp salt
1/8 tsp freshly ground pepper
½ cup (4 fl oz/125 ml) thick cream
- Place the avocados in a blender along with the lime juice, chicken stock, cilantro, salt and pepper, then puree until smooth. If the soup is too thick, add another cup of broth. Cover and refrigerate until well chilled.
- Just before serving, stir in the cream and seasonings. If you like, sprinkle chopped cilantro on each serving.