Try this Chilled Chicken and Avocado Bisque recipe, or contribute your own.
Suggest a better descriptionUsing stainless-steel knife, peel and pit avocado and cut into chunks. Puree in food processor or by rubbing through sieve with wooden spoon. Blend in chicken stock using blender, food processor or wire whisk. Beat in 2/3 cup sour cream until smooth and frothy. Season with salt and peppers or Tabasco and 1 tablespoon chives. Place in refrigerator to chill and thicken for 2 to 3 hours. (Can be made to this point up to 24 hours in advance; cover tightly with plastic wrap.) About 30 minutes before serving, place 4 soup cups or bowls in refrigerator to chill. Let chicken stand at room temperature (no more than 30 minutes). Cut chicken in fine dice or shred. Using fork, beat remaining 1/3 cup sour cream until thin. Place chicken in chilled cups. Ladle bisque over it. Drizzle beaten sour cream over it and garnish with remaining 1 tablespoon chives, minced chiles, roasted red pepper or pimiento, if desired. Serve cold. Notes: When we wrote about the return of soups last January, this was our hands-down favorite. The flavor is rich and the color is beautiful. Its from ``The Whole World Loves Chicken Soup, by Mimi Sheraton (Warner Books, 1995). Recipe by: Years best recipes Compiled by KATHLEEN PURVIS Posted to MC-Recipe Digest V1 #982 by Sue
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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