Creamy Avocado Soup Recipe
The avocado, with its sensuous shape and texture, has been regarded as an aphrodisiac for centuries.
Now we also know that avocados are rich in beta-sitosterol which helps lower “bad” cholesterol levels.
This creamy, delicious soup is quick to make, and good for the heart in every way! Green chilies, lemon juice, fresh parsley, and a hint of sherry make it a lovely beginning to a romantic meal.
2 ripe avocados
1 1/2 cups plain soy milk, warmed to room temperature
1 4-ounce can or jar green chilies
1 medium onion, chopped
Salt and pepper to taste
2 teaspoons lemon juice
2 teaspoons dry sherry
Chopped chilies or fresh parsley to garnish
1. Cut the avocados in half and remove the pits. Spoon the avocado into a blender and puree. Add remaining ingredients (except garnish) and puree until creamy. Garnish and serve immediately.
Serves 4 to 6.
Adapted from The PETA Celebrity Cookbook, edited by Ingrid E. Newkirk (Lantern Press, 2002). Copyright (c) 2002 by Ingrid E. Newkirk. Reprinted by permission of Lantern Press.
Adapted from The PETA Celebrity Cookbook, edited by Ingrid E. Newkirk (Lantern Press, 2002).