Best Crema De Aguacate Cream Of Avocado Soup South America Recipes

COLOMBIAN AVOCADO VICHYSSOISE (SOPA DE AGUACATE Y PAPAS)

Colombian Avocado Vichyssoise (Sopa De Aguacate Y Papas) image

A rich, yet delicate, first course. This cream-based soup made with avocados and potatoes can be served either hot or cold. It is ideal before a fish course. Allow more time if serving cold for the soup to cool and be refrigerated.

Provided by threeovens

Categories Potato

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

3 leeks, sliced thin (white part only)
2 medium potatoes, peeled and sliced thin
3 cups vegetable stock, or
3 cups chicken broth
1 cup heavy cream
salt & freshly ground black pepper
2 avocados, mashed
chives (for garnish) or cilantro, chopped (for garnish)

Steps:

In a medium saucepan, heat the stock over medium high heat. Add the leeks and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
Puree in blender, then return to saucepan. Stir in the heavy cream.
Puree avocado in the blender.
If serving hot, be sure to stir in the avocado just before serving, since heat can make the avocado bitter.
If serving cold, allow the soup to cool completely, then stir in the avocado puree and refrigerate.
Garnish with chopped chives or cilantro.

Nutrition Facts : Calories 345.1, Fat 25.4, SaturatedFat 10.8, Cholesterol 54.3, Sodium 414.5, Carbohydrate 26, Fiber 6.8, Sugar 3.1, Protein 6.7

MEXICAN AVOCADO DRESSING (ADEREZO DE AGUACATE)

Mexican Avocado Dressing (Aderezo de Aguacate) image

Avocado gives a natural creaminess to this dressing. The Mexican crema makes it more authentic and the lime juice makes it pop!

Provided by Yoly

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

1 large avocado, peeled and pitted
½ cup Mexican crema
½ cup whole milk
1 ½ tablespoons freshly squeezed lime juice, or more to taste
½ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper

Steps:

Place avocado, crema, milk, lime juice, salt, and pepper in a blender; blend until dressing is smooth.

Nutrition Facts : Calories 117.7 calories, Carbohydrate 4.5 g, Cholesterol 21.9 mg, Fat 11.3 g, Fiber 2.4 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 159.1 mg, Sugar 1.5 g

CREAM OF AVOCADO SOUP

Cream of Avocado Soup image

Make and share this Cream of Avocado Soup recipe from Food.com.

Provided by Renata F.

Categories Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 avocados
1 tablespoon onion powder or 2 green onions, finely chopped
2 teaspoons garlic salt
6 cups 1% low-fat milk
1/2 teaspoon crushed red pepper flakes
2 tablespoons butter or 2 tablespoons margarine
1/2 cup monterey jack cheese, cut into half an inch cubes

Steps:

Cut avocadoes all around the seed,twist and remove giant seed.
Crush them with fork in bowl or with handy chopper til it's smooth.
In medium size pot melt butter and add chilli peppers along with garlic powder and onion powder. Stir about half of minute.
Put milk in and avocado paste. Whisk til totally smooth and heated thru.
Take off burner just before starting to bubble. Do not boil.
For last step, add the cheese pieces and serve.

COLD AVOCADO SOUP: SOPA DE AGUACATE

Cold Avocado Soup: Sopa De Aguacate image

Provided by Food Network

Time 2h15m

Yield about 8 cups

Number Of Ingredients 9

Ingredients

2 tablespoons finely chopped cilantro leaves
1 serrano chile, seeded and minced (wear rubber gloves)
1 cup fresh orange juice
1/2 teaspoon freshly grated orange zest
1/4 cup tequila
2 cups cold chicken broth
2 Mexican avocados (about 1 pound), pitted, peeled and chopped coarse
Kosher salt and white pepper
Garnish: 2 cups chopped, peeled seeded watermelon (optional)

Steps:

In a blender, blend cilantro and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 cup orange juice, zest, tequila, broth and avocados and blend until smooth. Pour mixture through a coarse sieve into a large bowl. Season with salt and pepper.
Chill soup, covered, 2 hours, or until cold.
Serve topped with watermelon.