Emily Madden with H-E-B Cooking Connection shares a recipe to help get you in a fall mood.
The recipe for creamy avocado soup is as follows:
1 bottle salsa criolla colombian salsa
2 ripe avocados, mashed.
2 1/2 cups chicken or vegetable stock
2 cups heavy cream
Salt and pepper to taste
Cilantro and lime for garnish
-Combine salsa criolla, stock, and avocado in a stock pot. Bring to a boil then reduce heat to medium. Cook for about 7 minutes.
-Place soup in blender or food processor and puree until smooth. ( this step can be skipped if you don't mind a few chunks of avocado)
-Return to pot and add in cream and salt and pepper. Cook over medium heat an additional 5 minutes.
-Serve warm garnished with cilantro and lime.