On Line Cookbook
Avocado Soup with Sour Cream
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Vicky Bryant


  • 2 tbsp (30 ml) canola oil
  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 1 chipolte pepper in adobo, chopped
  • salt to taste
  • 4 ripe Haas avocados, peeled, cut into chunks
  • 1 quart (950 ml) vegetable stock, plus more if too thick (you can also use chicken stock if you prefer, or 1/2 and 1/2)
  • 1/2 cup (125 ml) sour cream
  • 1/3 cup (80 ml) chopped cilantro
  • 2 tbsp (30 ml) freshly squeezed lime juice
  • scallions for garnish, chopped
  • Heat the oil in a large saucepan over medium high heat.
  • Add onions, garlic, chipolte pepper and saute until onions are translucent, about 5 minutes.
  • Add salt and avocados and stock.
  • Bring to a boil then reduce heat and simmer for 10 to 15 minutes or until avocados are soft.
  • Add sour cream and simmer for a minute or two longer.
  • emove from heat and puree in a blender or with an immersion blender.
  • Add more stock if too thick.
  • Stir in lime juice and cilantro.
  • Ladle into bowls and top with scallions.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.