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Avocado Soup Recipe

In honor of one of our all-time favorites…The late, great Anthony Bourdain started his memoir Kitchen Confidential about his life as a chef…”My first indication that food was something other than a substance one stuffed in one’s face when hungry…came on a family vacation to Europe, on the Queen Mary,….our first trip to my father’s ancestral homeland, France.

It was the soup.

It was cold.”

With the help of Frontier Soups’¬†Lemony Dill Seasoning Mix, we’ve created a delicious and creamy (and cold!) appetizer Avocado Soup for summer!

Avocado Soup Recipe

1 Packet Lemony Dill Dip Mix

2 Cups Vegetable Broth

4 Avocados

1 Cup Yogurt

1 Cup Half and Half Cream or Milk

1-2 tsp. Lemon Juice

Optional garnish: diced cucumber, diced tomato or crumbled bacon


Directions

In a 1 to 2-quart saucepan bring broth to a simmer. Add contents of the Lemony Dill Dip Mix. Simmer gently 5 minutes. Remove from heat to cool slightly. Peel and remove pits from avocados. Add avocado flesh to pot. Use a hand mixer to puree mixture. Stir in yogurt and cream. Add lemon juice. Cover with plastic wrap. Chill 3 hours and serve. Do not worry if the top turns slightly darker, just stir well before ladling into small bowls and top with garnish, if desired. Makes more than 1 quart, or about 8 appetizer servings.

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