Warm your soul and fill your belly with this California Avocado soup topped with chicken and cilantro.
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Loading... California Avocado Soup
Total Time: 4 h
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Prep Time: |
Cook Time:
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Serves: 4
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Ingredients
2 chicken thighs 2 large onions, quartered 3 stalks celery with leaves, very roughly chopped 4 carrots, peeled and sliced into large chunks 1 head garlic, broken into individual cloves and smashed 1 fresh serrano chile, sliced 3 large dried pasilla peppers 1 Tbsp. kosher salt, plus more to taste 2 tsp. whole black peppercorns 2 whole cumin seeds 1 tsp. coriander seed 3 large bay leaves 1 small bunch fresh cilantro, a few stems reserved for garnish 1 ripe, Fresh California Avocado, peeled and seeded 1 large lemon, juiced 6 cups water (more might need to be added during the stock making process)Instructions
- In a large stockpot (about 16 quarts), combine all the ingredients except the avocado and lemon juice. Cook partially covered for about 2 hours at a simmer, skimming the froth at the beginning.
- Strain the stock, remove the chicken meat from the bone and shred. Reserve both.
- Place the avocado flesh and the lemon juice in a blender and purée with enough of the strained stock to achieve the desired consistency. Season to taste with salt.
- Place puréed soup in a small saucepan and heat over medium heat until hot, but not to a boil.
- Ladle into shallow serving bowls, top with some shredded chicken meat and garnish with fresh cilantro.
© 2011 Chef Dave Lieberman
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
As a whole fresh fruit, California Avocados are a gluten-free alternative for ingredients containing gluten. Learn more about avocado nutrition.
Recipe Categories:
Gluten Free
Soups
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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