Here's another solution to the constant challenge of making a creamy yet nondairy soup: use avocados. I just happen to have half a dozen ripe avocados and everyone loves guacamole, but here's a nice way to change it up. I have to give credit to the avocado sack, which had a soup recipe. Unfortunately I threw away that messy net of a sack, so here's the version I made up through trial and error (i.e, bleh, this soup is too thin; ugh, too thick; ah, just right).
3 medium-sized avocados
32-oz box of reduced sodium chicken broth
12-oz can of corn
juice and zest of 1 lime or lemon
salt to taste
cilantro and lime wedges for garnish
Puree avocados and chicken broth in a small saucepan with yes, you guessed it, my best friend the handheld immersion blender.
|The pressure to make use of these beauties weighs heavily.|
|OK, you caught me.|
I'm just pretending
to puree here because
I forgot to take a
picture--the corn has
already gone in.
Bring to a boil. Season with salt--avocados usually require a lot of salt. Add corn, lime zest, and lime juice. Serve with chopped cilantro and lime wedges. You can also add shredded chicken for a heartier soup. Makes about four servings.
|Phoebe looks pleased.|