AVOCADO CURRY SOUP

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Avocado Curry Soup image

Provided by Marian Burros

Categories     one pot, soups and stews, appetizer

Time 15m

Yield 4 or 5 servings

Number Of Ingredients 7

1 tablespoon butter
1 to 2 teaspoons curry powder
3/4 cup chicken stock or broth
1 cup light cream
1 slightly beaten egg yolk
Few dashes hot pepper sauce
1 medium, ripe avocado

Steps:

  • Melt butter; stir in curry and add stock. Bring to boil; cover and simmer 10 minutes.
  • Combine cream with yolk and hot pepper sauce and gradually stir into soup, cooking over low heat. Remove from heat.
  • Mash half of avocado and dice the other half; add both to soup.
  • This soup can be refrigerated, even frozen, until serving time. If it is to be served hot, reheat, stirring constantly. To serve cold, if frozen, defrost and beat vigorously to blend.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 24 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 12 grams, Sodium 79 milligrams, Sugar 2 grams, TransFat 0 grams

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