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Avocado Soup
Ingredients
- 3 cups vegetable broth, divided
- 12 oz. peeled pitted chopped avocado
- 2 Tbsp. fresh lime juice
- 1/2 cup heavy cream, divided
- 1 large dried ancho chile, halved, seeded
- 1/2 cup unpeeled julienne green apples
- 1/2 cup julienne pepperoni
Directions
- 1. Place 1 cup of the broth, avocado and lime juice in blender container; cover. Process until smooth. Add remaining 2 cups broth and blend well. Transfer mixture to a bowl. Stir in 1/4 cup of the heavy cream. Refrigerate 1 to 2 hours or until well chilled.
- 2. Meanwhile, toast chile in skillet on medium-high heat 2 minutes, turning occasionally.
- 3. Transfer chile to small bowl of hot water. Let stand 30 minutes or until soft. Drain chile and puree. Drain puree. Stir 1 Tbsp. of the puree into remaining 1/4 cup heavy cream. Refrigerate until ready to use.
- 4. To serve, evenly divide avocado soup between 4 bowls. Drizzle with ancho mixture. Sprinkle with apples and pepperoni, and serve.
- Nutritional information per serving: Calories 346; Total Fat 30g; Saturated Fat 11g;
- Trans Fat <1; Cholesterol 52mg; Sodium 707mg; Total Carbohydrate 18g; Dietary Fiber 7g; Total Sugars 5g; Protein 6g
