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Sopa De Palta Avocado Soup Recipe

Sopa De Palta Avocado Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sopa De Palta Avocado Soup recipe  PDF



Stephen Ceideburg 1 1/2 l Chicken Stock
2 Stalks celery
Parsley sprigs 1/4 ts Nutmeg
1 d Chilli powder
2 Egg yolks
1/2 c Cream
3 Avocados

This soup can be served hot or cold. It is important not to cook the avocado for any length of time because it can develop a bitter flavour. Bring to the boil 1.5 L rich chicken stock, together with 2 stalks of celery, roughly chopped, several springs of parsley, left whole, 1/4 teaspoon nutmeg and a dash of chilli powder or nutmeg. Simmer for half an hour. Remove and discard the celery and parsley. In a large bowl, beat together 2 egg yolks and 1/2 cup cream (or lower fat and cholesterol content by substituting evaporated skim milk). Gradually add hot soup. stirring constant ly so that the egg doesn't curdle. Return the mi ture to the saucepan over low heat and continue stirring until the soup thickens somewhat. Mash or process the flesh of 3 avocados and stir into the soup until well blended. Serve. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93. Courtesy Mark Herron.

Sopa De Palta Avocado Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
390 people have voted
Last Reviewed on 2019-01-15



Tuesday, Jan 15 2019 Download & Print Sopa De Palta Avocado Soup recipe  PDF   Soup recipes RSS   Thumsb up

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