Avocado Bisque Soup Recipes

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.

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.

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.