CREAM OF AVOCADO RECIPE

You have found my secret cream of avocado soup recipe. I don't eat a lot of soups, but whenever I have avocados on hand I make this ALL the time. It's a simple tasty cream that comes together in less than 20 minutes!
This might be a page for multiple recipes at some point, but for now it's only avocado time.

This is the easiest soup you will ever make, as such you will notice the ingredients and measurement are a little loosey goosey. This is because you can use more or less of everything according to what you have and your taste. You will require a blender for this soup.*

Time: 15-20 mins

Ingredients for 2ish servings

  • 500ml/2 cups vegetable stock
  • 1 medium RIPE avocado (it's GOTTA be soft)
  • 1 small white onion chopped
  • half of a green bell pepper chopped
  • Optional: Some chopped celery, or spinach if you want to add more veggies
  • salt and pepper to taste
  • plain popcorn

Instructions

  1. In a medium sauce pan over medium-high heat, add the vegetable stock, onion, green bell pepper, (also the extra veggies if you are adding any) and a bit of salt. Bring to a boil, then reduce the heat to low and let simmer for 5-10 minutes, just until the onion is a bit soft.
  2. While the broth simmers, add 1/4 of the avocado to the blender and start popping the popcorn. When the popcorn is ready, set aside.
  3. Once the broth is ready, remove from heat and let it cool for a minute. (The broth should be piping hot but NOT boiling).
    IF your blender is heat resistant: With a ladle, add 1/4 of the hot broth including some vegetable bits to the blender with the avocado. Put the lid on with the fill cap OFF, so steam can escape. Never blend hot liquids in completely sealed containers!
    IF your blender is NOT heat resistant: Wait until the broth cools completely before adding to the blender and follow the rest of the steps. You will have to reheat the cream in a pot after blending.
  4. Start blending on a low speed so there is not much risk of splatter. (I like to keep the fill cap hovering above the hole of the lid just in case.) Once the broth and avocado have mixed a bit (10 seconds) blend on a higher speed for another 10-15 seconds, until the vegetables have been completely integrated into the cream.
  5. At this point you should taste the salt, add more if necessary, and check if the consistency of the soup is too your liking. I prefer this soup much more on the thick and creamy side, so if it's too watery, you can add a little more avocado, and if it's too thick you can add a little more broth, and blend again.
  6. Pour the blend into 1 bowl of soup, sprinkle with freshly ground pepper, and serve immediately with a side of popcorn. You want to eat this soup HOT! It's not good once it's cooled. Repeat the blending process for the next serving.**

Notes

* I imagine you could use an immersion blender for this as well. Might be best to wait till the broth cools down before blending though.

** I see you looking at me like why would you blend EACH serving separately when you could blend everything together, and listen, my family has always done it this way and now I do it this way too. You can blend the avocado and broth all at once if you like, though I recommend keeping a bit of both on the side should you wish to adjust for thickness after the first blend. If your cream comes out watery and you don't have any avocado left to thicken it up, that's on you.

The freshly popped plain popcorn is not optional. This is how we traditionally eat our creams in my country. Trust me. Just don't dump the popcorn on top, unless you want it to get soggy. But maybe you like that. I don't know your preferences.