Tuesday's Meal: Creamy Avocado Soup

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.

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