- 3 avocados, pitted and peeled
- 1 tablespoon lime juice
- 7 cups chicken stock
- 1 tablespoon chopped cilantro
- 1 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/2 cup thick cream (cream fraiche)
"Place the avocados in a blender along with the lime juice, chicken stock, cilantro, salt and pepper, then puree until smooth. If the soup is too thick, add another cup of broth. Cover and refrigerate until well chilled. Just before serving, stir in the cream and correct seasonings. If you like, sprinkle chopped cilantro on each serving.
(To make cream fraiche: Stir 2 tablespoons sour cream, buttermilk or plain yogurt into 1 cup heavy cream. Cover and let stand at room temperature until thickened. (8 - 24 hours) Stir and refrigerate. It will keep up to one week.
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Source: Mexico the Beautiful Cookbook
Submitted By: Joy Bowers
Crema de Aguacate