Try this Sopa De Palta - Avocado Soup recipe, or contribute your own.
Suggest a better descriptionThis soup can be served hot or cold. It is important not to cook the avocado for any length of time because it can develop a bitter flavour. Bring to the boil 1.5 L rich chicken stock, together with 2 stalks of celery, roughly chopped, several springs of parsley, left whole, 1/4 teaspoon nutmeg and a dash of chilli powder or nutmeg. Simmer for half an hour. Remove and discard the celery and parsley. In a large bowl, beat together 2 egg yolks and 1/2 cup cream (or lower fat and cholesterol content by substituting evaporated skim milk). Gradually add hot soup. stirring constant- ly so that the egg doesnt curdle. Return the mixture to the saucepan over low heat and continue stirring until the soup thickens somewhat. Mash or process the flesh of 3 avocados and stir into the soup until well blended. Serve. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93. Courtesy Mark Herron.
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Serving Size: 1 Serving (664g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 723 | ||
Calories from Fat: 411 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.7g | 61 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 615.4mg | 189 % | |
Sodium 1422.6mg | 49 % | |
Potassium 1622.4mg | 43 % | |
Total Carbohydrate 45.4g | 13 % | |
Dietary Fiber 7.1g | 29 % | |
Sugars, other 38.3g | ||
Protein 34g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 723
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