Quick, filling, and delicious soup! So healthy and great tasting!
- Carbohydrate 14.5027850009128 g
- Cholesterol 86.26166667548 mg
- Fat 60.1956733332083 g
- Fiber 10.2952497053146 g
- Protein 9.53217333457835 g
- Saturated Fat 21.3666743329877 g
- Serving Size 1 1 Serving (416g)
- Sodium 1232.44316723501 mg
- Sugar 4.20753529559815 g
- Trans Fat 4.96880350006157 g
- Calories 613 calories
Step-by-step
- In a medium saucepan, melt the butter & cook the scallions over medium heat a few minutes or until translucent. Add 2 1/2 cups chicken broth and bring to a simmer, cook for 3 minutes.
- Cut open the avocados, discard the pit and put them in a food processor with the other 1/2 cup of broth and the cream. Blend until smooth.
- Add the avocado mixture back to the pan and let simmer for 3 minutes.
- Season with salt and pepper.
Heating avocados beyond a gentle simmer activates polyphenol oxidase enzymes and releases trapped tannins, turning the bright green purée unpleasantly bitter within minutes. Controlling thermal exposure requires adding the blended avocado mixture only after the chicken broth and butter base has finished its initial simmer. When executing this technique, keep the heat low so the delicate monounsaturated fats do not break their emulsion and separate into an oily sheen.
Refrigerating leftover avocado soup presents a distinct textural challenge because lipid oxidation and enzymatic browning typically degrade raw avocado within hours. Fortunately, cooking the fruit lightly in the broth deactivates the specific compounds responsible for rapid oxidation, extending the safe refrigerator window to forty-eight hours when stored in an airtight container with plastic wrap pressed directly against the surface. Reheating must be done strictly over low heat without boiling, since high heat forces the heavy cream solids to curdle and ruins the velvety mouthfeel.
Substitutions alter the physical structure of the finished dish significantly. Replacing heavy cream with whole milk drastically reduces the fat content from sixty grams per serving down to lower levels, but the missing dairy fat removes the necessary structural barrier that prevents the avocado purée from separating. Cooks seeking a lighter texture without sacrificing body should use full-fat coconut milk at a strict one-to-one ratio, maintaining the essential viscosity required for proper thermal stability.
