Monday, May 5, 2008
1 14 1/2 oz can chicken broth (I use low sodium, fat free chicken broth, or homemade chicken broth)
1 cup light cream, or evaporated skim milk (to reduce fat and calories)
1 large avocado
1 small onion, or half of a sweet onion
1 Tbs dry sherry (for a spicier soup, you can use Pepper Sherry)
Your favorite green Mexican Hot Sauce (I use El Yucateco Jalapeno Hot Sauce or El Yucateco Salsa Picante Habanero Green Hot Sauce)
Sour Cream to garnish
Snipped Cilantro, to garnish
Cut the avocado in half lengthwise, rotating the knife around the pit. Remove the pit and scoop out the avocado flesh in chunks into a blender. Chop the onion and add to the blender. Pour the chicken broth in the blender, and add the cream, sherry, and a few dashes (to taste) of hot sauce. Cover and blend until smooth.
For hot soup: Pour the avocado mixture into a medium saucepan and heat over medium heat, stirring occasionally, until heated through (about 10 minutes). Be careful not to let the soup boil. Serve hot with a dollop of sour cream and a sprinkle of snipped cilantro.
For cold soup: Pour the soup into an airtight container, cover, and chill in the refrigerator until ready to serve. Serve cold with a dollop of sour cream and a sprinkle of snipped cilantro.
Serves 6 as a side dish.
PS: Looking for authentic Mexican hot sauces for your Cinco de Mayo party? You can't go wrong with any of the 6 flavors of El Yucateco Hot Sauce!