California Avocado Soup

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 California Avocado Soup

Warm your soul and fill your belly with this California Avocado soup topped with chicken and cilantro.


Serves: 4
  chicken thighs
  large onions, quartered
  stalks celery with leaves, very roughly chopped
  carrots, peeled and sliced into large chunks
  head garlic, broken into individual cloves and smashed
  fresh serrano chile, sliced
  large dried pasilla peppers
Tbsp.  kosher salt, plus more to taste
tsp.  whole black peppercorns
  whole cumin seeds
tsp.  coriander seed
  large bay leaves
  small bunch fresh cilantro, a few stems reserved for garnish
  ripe, Fresh California Avocado, peeled and seeded
  large lemon, juiced
cups  water (more might need to be added during the stock making process)

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. 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.
  2. Strain the stock, remove the chicken meat from the bone and shred. Reserve both.
  3. 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.
  4. Place puréed soup in a small saucepan and heat over medium heat until hot, but not to a boil.
  5. Ladle into shallow serving bowls, top with some shredded chicken meat and garnish with fresh cilantro.

*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.

© 2011 Chef Dave Lieberman

Dave Lieberman

Chef Dave Lieberman

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