Avocado Bisque Soup Recipes

CHILLED AVOCADO SOUP

Steps:

• Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
• Season with salt, to taste. Remove from the heat and set aside to cool.
• Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
• Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

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.

NO COOK AVOCADO BISQUE (RACHAEL RAY)

Steps:

• Using a blender, puree 1 avocado, the buttermilk and scallion whites.
• Add the lime peel and three-quarters of the lime juice.
• With the machine on low speed, blend in the ice cubes, 1 at a time, until smooth.
• Season with salt; refrigerate.
• Meanwhile, coarsely chop the remaining avocado and transfer to a medium bowl.
• Add the tomatoes, feta cheese, scallion greens and the remaining lime juice.
• Divide the soup among 4 bowls. Top with the avocado salad and tortilla chips.
• Serve with the remaining tortilla chips on the side.

CREAMY AVOCADO SOUP

Steps:

• Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.
• Serve on its own or with any of the optional toppings.

COLD CUCUMBER-AVOCADO SOUP

Steps:

• In a food processor or blender combine the cucumber, avocado and scallions. Pulse until the mixture is thoroughly chopped.
• Add broth, sour cream and lemon juice and continue to process until smooth.
• Season with salt and pepper to taste and chill for 4 to 6 hours.
• Taste for seasoning and serve in chilled bowls with garnish.

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.

AVOCADO BISQUE SOUP

Steps:

• Combine milk, tarragon, and salt; bring to a simmer. (Do not boil).
• Remove from heat; let stand 1 hour.
• Meanwhile, puree avocado and lemon juice until smooth.
• When milk is ready, whisk in avocado mixture, then stir in cayenne.
• Chill at least 2 hours to marry flavors.
• To serve chilled, garnish 1 cup soup with a swirl of sour cream. To serve hot, heat 1 cup soup, garnish with a swirl of sour cream.