• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sopa De Palta - Avocado Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • Stephen Ceideburg
  • 1 1/2 l Chicken Stock
  • 2 Stalks celery
  • Parsley sprigs
  • 1/4 ts Nutmeg
  • 1 ds Chilli powder
  • 2 Egg yolks
  • 1/2 c Cream
  • 3 Avocados


This soup can be served hot or cold. It is important not to cook the
avocado for any length of time because it can develop a bitter flavour.

Bring to the boil 1.5 L rich chicken stock, together with 2 stalks of
celery, roughly chopped, several springs of parsley, left whole, 1/4
teaspoon nutmeg and a dash of chilli powder or nutmeg. Simmer for half an
hour. Remove and discard the celery and parsley. In a large bowl, beat
together 2 egg yolks and 1/2 cup cream (or lower fat and cholesterol
content by substituting evaporated skim milk). Gradually add hot soup.
stirring constant- ly so that the egg doesn't curdle. Return the mixture to
the saucepan over low heat and continue stirring until the soup thickens
somewhat. Mash or process the flesh of 3 avocados and stir into the soup
until well blended. Serve.

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