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Velvety Avocado Soup (Potage velouté d’avocat)

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Velvety Avocado Soup

Need a soup that you can make in 15 minutes or less? That’s the beauty of this simple creation from “La Cuisine: Everyday French Home Cooking: 1,000 Simple Recipes” (Rizzoli, $45) by Françoise Bernard. Mix chicken broth, avocado and a few simple seasonings and you’re all set.

And you can make it even nicer with a simple tip that Bernard includes: “Sauté diced crustless white sandwich bread in butter to make croutons and use them to garnish the soup.”

Velvety Avocado Soup (Potage velouté d’avocat)

4 cups chicken broth or stock
1 avocado, peeled, seeded and diced
A few fresh tarragon leaves, torn (see note)
Pepper, to taste
A little salt, to taste
1 tablespoon crème fraîche
2 large egg yolks

In a small saucepan, heat the chicken broth until very hot. In a blender or food processor, combine the avocado with the tarragon, and season with pepper and salt. Add enough chicken broth to cover and pulse 2 or 3 times. Gradually add the remaining chicken broth, pulsing to blend. Add the crème fraîche and egg yolks and purée until smooth. Serve immediately in a soup tureen or bowls.

Note: Chives or chervil can be used instead of tarragon.

For a bolder flavor, add 1/4 clove garlic, no more.

Makes 4 servings.

From “La Cuisine: Everyday French Home Cooking: 1,000 Simple Recipes” by Françoise Bernard

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