Avocadosoup4netcarbs Recipes

AVOCADO SOUP

Avocado Soup image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon canola oil
2 yellow onions, chopped, about 2 cups
4 cloves garlic, chopped
2 jalapeno chiles, stemmed, seeded if desired, and minced
4 to 5 ripe Haas avocados, peeled and cut into chunks
1-quart chicken stock
1/2 cup crema, creme fraiche or sour cream
1/2 cup chopped cilantro
2 tablespoons freshly squeezed lime juice
Corn and Tomato Garnish, recipe follows
2 ears corn, roasted or boiled, kernels cut off and reserved
2 Italian Roma tomatoes, seeded and diced
2 scallions, washed and sliced into thin rings
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon crema, creme fraiche or sour cream

Steps:

Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.
Stir together corn kernels with all other ingredients in a small bowl.

AVOCADO SOUP - 4 NET CARBS

Avocado Soup - 4 Net Carbs image

From Dr. Atkins Quick & East New Diet Cookbook. For phases 1-4. Per Serving: carbs 8.5, net carbs 4, fiber 4.5, protein 5, fat 36.5, calories 363

Provided by mariposa13

Categories Avocado

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons butter
2 scallions, finely chopped (white part only)
3 cups reduced-sodium chicken broth
2 Hass avocadoes, peeled, pitted, and drizzled with lemon juice
2/3 cup heavy cream
salt and pepper, to taste

Steps:

Heat butter in skillet over med heat until foam subsides. Add scallions and cook, stirring occasionally, for 2 min or until translucent.
Add 2-1/2 cups chicken broth, bring to a boil, then lower heat and simmer for 3 minute.
In a food processor, blend the avocados, cream, and remaining 1/2 cup broth until smooth.
Add the avocado minture to the skillet and cook over med heat, stirring occasionally, for 2 min, or until heated through. Season with salt and pepper and serve.

Nutrition Facts : Calories 332.6, Fat 32, SaturatedFat 14.6, Cholesterol 69.6, Sodium 126.4, Carbohydrate 9.7, Fiber 4.8, Sugar 0.7, Protein 5.9

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