A Non-Dairy Creamy Avocado Soup

March 30, 2020 SouthAmerica

Having been back in South America for quite some time now, I couldn’t help it but to remember how much I enjoy avocados. Mainly because of the different varieties we have access to in this continent. Back in the United States, I fairly often enjoyed avocado on toast for breakfast.

I remember while in high school after hearing the bell for lunch break, we ran to the small kiosk that we referred to as the “cafeteria” to buy avocado sandwiches. Freshly made right before the bell rang with these special bread (chinitos) and oh boy! It was a race to get them before they run out. They sold them within 10 minutes, if that.!

In Peru we were used to eat avocados in a sandwich with any bread. But avocados now have become very popular in the United States. Its consumption has increased and goes beyond Mexican restaurants that had always served avocados in their dishes. They made famous the well-known guacamole. It surprised me when suddenly TV shows were presenting avocado on toast. A sliced of bread, toasted, topped with mashed avocado, seasoned with salt and pepper. While others will add some red pepper flakes and scrambled eggs on top.

That is why I decided to share some, out of the ordinary, avocado recipes. And, as its often the case, the success of this recipe depends on the avocado. I recommend use one at its best. The avocado should be ripe with no black spots, and with no black fibers. This non-dairy creamy soup results from a creamy avocado, instead of dairy cream. I found a perfectly ripe avocado, creamy and not watery to use in this recipe. I tried to get the proper name of avocado, but unfortunately here in Ecuador they call it “aguacate.” If one insists on getting a name, they call it Guatemalteco.

We know these fruits comes in different varieties and its name changes from one country to another. In the United States, we know this fruit as avocado. Its call aguacate in Mexico, Venezuela, and Ecuador. It’s known as Palta in Peru and Chile. To be more specific in identifying what kind of avocado we are using in this recipe, I asked several people to get the right name, but unfortunately this wasn’t possible. Unless we go to the orchard where it came from its hard to get the proper name. The result was the same name for obviously different avocados. Anyhow, we are using a big green avocado, yellow and creamy inside.

In South America people have been enjoying avocados for a very long time, and I am thrilled to share on the blog some of these old recipes, but probably new to the world. But whatever we call this fruit. Avocados have turn into another super food, and I particularly enjoy this fruit very much. We are glad to be sharing exciting recipes made with this wonderful fruit, and more recipes will be posted. This particularly soup could be served either hot or cold. If serving cold, prepare ahead of time.

Serves 4.

Ingredients:

1 medium to large size avocado or 3 to 4 Hass avocados.

4 cups chicken stock homemade or store bought.

Salt and pepper to taste.

Croutons to garnish (optional)

Preparation:

In a medium-size pot, bring the chicken stock to a boil. Meanwhile diced the avocados place them in a blender with some stock and blend until creamy.

Remove the pot from the heat, incorporate the puree into the pot, mix well with a hand whisker. Seasoned with salt and pepper to taste and serve hot or store in a refrigerator to serve cold.

Enjoy!