This chilled soup is wonderfully refreshing, and a bit lighter than other avocado soup recipes in that it uses whole milk, instead of heavy cream.
- 2 cups chicken broth
- 1 carrot
- 1 rib celery with leaves
- 1/4 cup chopped leeks, well washed
- 2 bay leaves
- 3 ripe avocados
- 2 cups whole milk
- 1/4 tsp. white pepper
- 1/4 tsp. cayenne pepper
How to Make Chilled Cream of Avocado Soup
Boil chicken broth with carrot, celery, leeks and bay leaves, about 15 minutes. Let cool. Remove bay leaves.
Peel and seed avocados, and place in the bowl of a food processor or in the container of a blender. Remove vegetables from the chicken broth, and add to bowl as well. Reserve broth. Begin to puree avocados and vegetables, adding broth through the top of the processor/blender. Blend until very smooth. Pour puree into a separate bowl. Add milk and both peppers. Chill at least two hours or overnight, then serve.