On Line Cookbook

Avocado Soup with Sour Cream

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.