Avocado And Bacon Soup Recipes

AVOCADO AND BACON SOUP

Steps:

• In a skillet over medium heat, cook the bacon until evenly brown. Drain, reserving 1 tablespoon grease in the skillet, chop, and set aside. Place onion and celery in the skillet, and cook until tender.
• Transfer the onion and celery to a blender or food processor. Pour in 1/2 the chicken stock, add avocados, and blend until smooth.
• Transfer blender mixture to a large pot over medium heat. Whisk in remaining stock, wine, lime juice, and heavy cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve.

BACON-WRAPPED AVOCADO WEDGES

Steps:

• Preheat air fryer to 400°. Cut each avocado in half; remove pit and peel. Cut each half into thirds. Wrap 1 bacon slice around each avocado wedge. Working in batches if needed, place wedges in a single layer in fryer basket and cook until bacon is cooked through, 10-15 minutes., Meanwhile, in a small bowl, stir together mayonnaise, sriracha sauce, lime juice and zest. Serve wedges with sauce.

AVOCADO SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.

BACON AND AVOCADO SANDWICHES

Steps:

• Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp, then transfer with tongs to paper towels to drain.
• Stir together mayonnaise, chives, dill, and salt and pepper to taste in a small bowl.
• Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice.
• Make sandwiches with toast, herb mayonnaise, avocado, bacon, and sprouts, seasoning with salt and pepper.

AVOCADO AND BACON MUFFINS

Steps:

• Sieve the first four dry ingredients into a large bowl and add the pepper, cheese and spring onions.
• Stir to combine.
• Chop the bacon finely and cook in a pan or under the grill until crisp.
• Keep the bacon drippings.
• Melt the butter and add the egg, milk& bacon dripping and beat to combine.
• Halve the avocado, scoop out the flesh and cut into small cubes.
• Sprinkle with lemon juice to prevent browning.
• Then add them to the liquid mixture.
• Add the bacon then mix into dry ingredients.
• Stir only to just combine.
• Put about 1/4 cup of mixture into each sprayed or greased muffin cup.
• Bake at 200 deg C (400F) for approx 10 mins or until the muffins spring back when pressed lightly in centre.
• I make either 24 mini or 12 medium muffins and serve them warm.

CRISP BACON & AVOCADO TOASTS

Steps:

• Heat grill to high. Put the bacon and cherry tomatoes, cut side up, on a grill rack and grill for 10 mins, turning the bacon halfway through, until crisp. Meanwhile, roughly mash the avocado with a fork and stir in the lime juice, chilli flakes, some salt, if you like, and pepper.
• Toast the bread until golden and spoon on the mashed avocado. Top with the tomatoes and bacon, then serve.

BACON STUFFED AVOCADOS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Mix butter, brown sugar, vinegar, soy sauce, and garlic in a saucepan; cook and stir mixture over medium heat until sugar is dissolved, about 10 minutes.
• Sprinkle avocado halves with salt; fill each half with crumbled bacon. Drizzle sauce over filled avocados.