Spinach And Avocado Soup Food

AVOCADO SOUP

Steps:

• In a blender or food processor combine 2 cups of the chicken broth and the three avocados. Cover and blend or process until smooth. Set aside.
• In a large saucepan cook onion in hot butter for 3 to 4 minutes or until tender.
• If using sherry, remove saucepan from heat. Carefully add sherry. (If not using sherry, continue to step 4). Return to heat; cook and stir until liquid is nearly evaporated.
• Add the avocado puree, the remaining broth, the half-and-half, and salt. Cook and stir over medium-low heat just until mixture is heated through (do not boil). If desired, season to taste with bottled hot pepper sauce.
• Serve immediately or cover and chill before serving. Serve topped with crema, Crispy Tortilla Shreds, and chopped avocado and/or red onion. Crispy Tortilla Shreds
• Cut tortillas into 1/4-inch wide strips. In a small skillet, heat oil over medium heat until hot. Add tortilla strips, 1/4 at a time, to oil. Cook until golden brown. Remove from oil with a slotted spoon. Drain on paper towels. Repeat with remaining tortilla strips. Sprinkle lightly with salt.

AVOCADO-SPINACH SOUP

Steps:

• Melt the butter in a 4 quart saucepan over medium heat. Add the onion and garlic and sauté until soft and fragrant, 2 minutes. Add the spinach, toss to combine and season with salt and pepper.
• Continue cooking the spinach until completely wilted, then add the chicken broth and avocado and bring to a simmer. Stir in the lemon juice and more salt and pepper if desired. Cover, reduce the heat to medium low and cook for 5 minutes, stirring occasionally.
• Remove from the heat and stir in the half-and-half. Using a hand-held or conventional blender, purée the soup, taste and adjust the seasoning if needed.
• To serve, ladle into bowls and garnish with the chopped scallions.

AVOCADO SPINACH & LIME SOUP

Steps:

• Blend all ingredients, except the garnishes in a high-speed blender until smooth.
• Transfer to a serving bowl and garnish with sour cream, chopped chives, a little slice of avocado, spring onions & finely diced sundried tomatoes.

AVOCADO SOUP

Steps:

• Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.
• In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
• Chill for at least half an hour before serving. Garnish with diced tomato.

AVOCADO SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.

SHRIMP AND AVOCADO SOUP

Steps:

• Place in large saucepan: onions, carrots, celery, hominy, .spices, rotel, and garlic. garlic. Heat over med/high heat for 5-6 minutes.
• Add water and bouillon, bring to a boil, reduce heat to simmer for 7-10 minutes or until vegetables are tender.
• Add shrimp and tomato juice, continue cooking for 3-5 minutes.
• Remove from heat, garnish with avocado, cilantro, radish and lime wedges.

SPINACH AND AVOCADO SOUP

Steps:

• Blanch the spinach in boiling Water for a minute,then drain.
• Place spinach in a liquidiser with all the other ingredients and whizz together until smooth.
• Chill til needed To serve pour into bowls and top with a dollop of yogurt and sprinkle with parsley.
• A sprinkle of cayenne pepper also looks pretty!
• It serves 4 but I often double it.

AVOCADO AND BACON SOUP

Steps:

• In a skillet over medium heat, cook the bacon until evenly brown. Drain, reserving 1 tablespoon grease in the skillet, chop, and set aside. Place onion and celery in the skillet, and cook until tender.
• Transfer the onion and celery to a blender or food processor. Pour in 1/2 the chicken stock, add avocados, and blend until smooth.
• Transfer blender mixture to a large pot over medium heat. Whisk in remaining stock, wine, lime juice, and heavy cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve.

AVOCADO SOUP

Steps:

• Place all the ingredients in your food processor, starting with 1/2 cup water. Process until very smooth, about 1 minute, stopping once to scrape the sides of the bowl with a spatula.
• Check the consistency and, if desired, add up to 1/4 cup more water and process to combine.
• Divide the soup among 4 individual bowls. Refrigerate, covered, for 30 minutes.
• Mix again, garnish with cilantro leaves and serve.

AVOCADO SOUP

Steps:

• To make the vegetable stock, start by roughly chopping 2 onions, 3-4 carrots, and 3-4 celery stalks. Add these to a gallon-sized pot along with a dollop of oil. Let the veggies sweat until they are just starting to soften (approx. 10 minutes).
• Fill the pot to the brim with cold water and add 1/2 parsley bunch, 10-15 whole black peppercorns, and 2 bay leaves.
• Bring to a boil and then reduce heat to a simmer. Let simmer for about an hour (or longer if you want).
• Strain the stock. You can keep the veggies around to munch on if you want. You'll need 5 cups of this stock for the Avocado Soup. Store leftover stock in the fridge where it will keep for at least a few days, or in the freezer where it will keep for months.
• To make the Avocado Soup, start by cooking 1/2 onion, 1/4 jalapeno and 1 garlic clove in a dollop of oil over medium heat. When the onion is softened and just starting to brown (5-8 minutes), add the mixture to a blender or food processor along with 5 cups of stock, 15-20 sprigs of cilantro, the juice of 1 lime, 1/2 teaspoon salt, and some freshly cracked black pepper. Combine well.
• Add the flesh of 2 avocados and pulse blend (I usually leave the avocados chunky). Taste for seasoning. I added another 1/4 teaspoon salt (so that is 3/4 teaspoon total) and another squeeze of lime.
• This is typically served lukewarm or chilled. If you are using freshly made stock you can serve it right out of the blender, otherwise you can warm it up lightly in a saucepan over mediumish heat.
• Additional garnishes include Crema, black pepper, and definitely a final burst of acidity (lime juice or hot sauce).
• Store leftovers in an airtight container in the fridge.

EASY ASPARAGUS AVOCADO SOUP

Steps:

• Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Toss the asparagus on the prepared baking sheet with the olive oil, sea salt, and pepper. Roast asparagus for 15 minutes. Remove from the oven; set aside to cool for 5 minutes, then cut the asparagus into 1-inch pieces.
• Puree asparagus, avocado, scallion, fresh basil, unsweetened almond milk, pure maple syrup, ground cumin, and curry powder in a food processor until smooth. Season to taste with salt and pepper.
• Transfer to serving bowls and serve warm, garnish with finely chopped fresh basil and sesame seeds.