AVOCADO SOUP - 4 NET CARBS
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
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
CHILLED AVOCADO SOUP WITH SHRIMP
Think beyond guacamole and toast and try avocados in a bright summery soup.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 serving
Number Of Ingredients 12
Steps:
- Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside.
- Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour.
- Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour.
- Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls.
- Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.
CREAMY HOT AVOCADO SOUP - 4 INGREDIENTS
Make and share this Creamy Hot Avocado Soup - 4 Ingredients recipe from Food.com.
Provided by dawn2701
Categories Vegetable
Time 15m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut avocados in half, remove seed, and spoon into food processor.
- Mix with a couple spoonfulls of sour cream and process until smooth.
- Can also mix in a blender by blending avocado, some of the sour cream, and 1 cup of the chicken stock.
- Heat chicken stock in 2 quart saucepan until hot (before simmering).
- Whisk remaining sour cream into saucepan.
- Whisk avocado mixture into saucepan.
- Heat only until hot, DO NOT BOIL.
- Top with diced cilantro and pepper.
- Feel free to garnish with lime wedge, or a spoonful of salsa, or left over chicken, or -- the possibilities are endless.
AVOCADO SOUP
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 AND BACON SOUP
Wonderful way to blend the tastes of avocado and bacon in a warm, hearty soup. Besides the bacon bits, this soup works with a dollop of sour cream and some lime zest. Eat with plenty of crusty bread.
Provided by MRPAUL1
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 11.5 g, Cholesterol 68.6 mg, Fat 30.2 g, Fiber 5.3 g, Protein 7.6 g, SaturatedFat 12.4 g, Sodium 775 mg, Sugar 2.2 g
AVOCADO SOUP
This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
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