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Avocado Soup

As I said yesterday, I went back to Ann Arbor, Michigan for the weekend and dined at a few of my favorite restaurants  One of them is Pacific Rim, found at 114 W Liberty Street.  Out of everything my family ordered that night (spring rolls, the farmer’s salad, avocado soup, miso-teriyaki salmon, and barramundi), my favorite was surprising to me…the avocado soup. We ordered the soup just to taste, but I quickly confiscated the bowl.  The soup was flavored with jalapenos and had chunks of lobster tail…yum!

Avocado Soup

I was hesitant to order the soup, but since I enjoyed it so much, I am going to try THIS recipe from Epicurious.

2 ripe medium avocados, halved, pitted

3/4 cup buttermilk

1/2 cup plain yogurt

2 tablespoons fresh lime juice

1 1/2 tablespoons chopped seeded jalepeño chili

1/2 teaspoon chili powder

1/2 cup (about) canned low-salt chicken broth

Chopped red onion

Scrape avocados from skin into processor

Add buttermilk and yogurt; purée until smooth

Mix in lime juice, jalepeño and chili powder

With machine running, blend in 1/2 cup broth

Season with salt and pepper

Chill soup until cold. (Can be made 1 day ahead. Cover and keep chilled.)

Thin soup with more broth, if desired

Spoon into bowls and sprinkle with onion

Enjoy!  Do you have a recipe for an avocado soup?  Leave it in the comments below!

Stay hungry…

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  1. Pingback: National Homemade Soup Day! | newsforchews

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