With Old Man Winter setting up camp, I've pulled out the 5-day rotation schedule for soup-n-bread recipes. One that is a clan favorite is
Kona MacFarmer's Sopa de Aguacate (Avocado Soup)
3-4 avocados (depending on how big)
1 cup heavy whipping cream
6 cups chicken stock
1/4 cup dry sherry
salt (to taste)
pepper (to taste); I added crushed ancho chili
2 tsp. cumin
Peel and mash the avocados smooth. Season with the salt and pepper, beat in the cream, put in a soup warmer and set aside. Heat the stock, add the sherry, and when it's really hot, pour over the avocados in the warmer, mixing well.
[NOTE: I emulsified the soup giving it a creamier texture. If this style doesn't appeal to you, leave the chunks alone.]
Two other variations of Sopa De Aguacate:
2 T minced onion
2 T butter
2 T flour
4 C chicken broth
1 tomato peeled, seeded and chopped
salt and pepper to taste
1/2 C sour cream
Sauté onions in butter. Add flour to form thick paste. Stir in broth a little at a time, add tomato, salt and pepper. Simmer thickened stock while preparing avocados. Peel and puree avocados, stir in sour cream.
Pour soup into bowls, float three generous spoons of avocado mixture into bowl. Serve hot.
1 med. avocado
1-1/2 chicken broth
1 tsp. mild chile powder
1/4 tsp. cumin
3/4 cup whipping cream
1/4 tsp. salt, or to taste
dash cayenne pepper
4 sprigs fresh cilantro
Peel and coarsely chop avocado and place in blender. Add chicken broth, chile powder and cumin and blend until smooth.
Pour the mixture from the blender into a medium saucepan and cook over very low heat until very hot. Do not allow to boil. Pour the mixture into a bowl and allow to cool. Stir in the cream, add the salt and cayenne, and chill thoroughly in the refrigerator.
Pour cooled soup into bowls and sprinkle with a little cayenne and garish with cilantro.