Avocado Bisque Food

A great summer time soup. 30 minute meal by Rachael Ray. I serve mine aside a wedge salad topped with blue cheese dressing. Fabulous! If you are looking to save a little time, simply place a dollop of salsa on the top and sprinkle with feta. NOTE: I made this today and I suggest that you use 2 large avocados in the soup itself (not just 1 as per the recipe). I also recommend that you just use 1 cup (more or less) to thin out the soup instead of crushing ice cubes (not sure why you do that when you put it in the fridge to chill anyway). Lastly, we LOVED the crumbled feta on the top (actually made the dish to be honest) so don't leave this step out.

Provided by januarybride

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 520.1, Fat 33, SaturatedFat 7.8, Cholesterol 25, Sodium 564, Carbohydrate 49, Fiber 11.9, Sugar 11.6, Protein 14

Time estimates include standing for 1 hour (not *you*.... the soup!) and chilling for 2. Recipe courtesy of the California Avocado Commission.

Provided by Sandi From CA

Categories     Vegetable

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 671.6, Fat 53.4, SaturatedFat 13.9, Cholesterol 51.2, Sodium 1072.3, Carbohydrate 40.8, Fiber 17.7, Sugar 1.1, Protein 17.2

I am not sure where this came from. It was one of the many recipes in my Mothers Soup binder. I fixed it one evening when I was having neighbors over. I did double it and it worked just fine. The recipe below is the original one.

Provided by Gone Fishin

Categories     Low Protein

Time 5m

Yield 3-4 MUGS, 3 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 268.9, Fat 22.1, SaturatedFat 11, Cholesterol 36.1, Sodium 549.5, Carbohydrate 14.6, Fiber 3.2, Sugar 3.9, Protein 6.1