Avocado Soup

Course Appetizer


  • 2 Large avocados
  • 2 c Chicken broth
  • Salt, peppe
  • 2 c Whipping cream
  • 2 T Cognac
  • 2 T Sherry


  • Frozen avocado shell cups Peel avocados and dice pulp. 
  • Puree pulp in blender container with chicken broth.
  • Season to taste with salt and pepper. Gradually stir in whipping cream.
  •  Chill. Add cognac and sherry just before serving.
  • Note: To make frozen avocado-shell cups for soup, cut a slice from stem end of avocado.
  • Scoop out pulp and discard seed. Reserve cap. Use pulp for soup or puree with small amount of lemon juice and freeze for future use.
  • Place shell upright in cup or egg carton. freeze until firm.
  • To serve, embed avocado shell in crushed ice in a dessert dish or soup icer. 
  • Carefully spoon in soup and lean cap against side of avocado. Makes about 4 cups.


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