• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6
    OK

    Cream of Peruvian Avocado and Shrimp Soup

    Cream of Peruvian Avocado and Shrimp Soup is a quick and simple dish made with avocado, chicken stock, heavy cream, and shrimp. It's a luscious soup that's deceptively easy to make. 


    Ingredients
    4
    tablespoons
    unsalted butter
    1
    medium white onion, peeled and finely chopped
    2
    cloves garlic, finely chopped
    1
    tablespoon
    all-purpose flour
    4
    cups
    chicken broth
    4 1/2
    ripe Peruvian avocados, pitted and peeled, divided
    1 1/4
    cups
    shrimp, cooked, peeled, deveined and divided
    2
    cups
    heavy cream
    *
    salt and pepper to taste
    Directions
    In a medium saucepan, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
    Add the flour and cook another 3 minutes, stirring constantly. Whisk in the broth, taking care to avoid lumps. Reduce heat to low.
    In a food processor, puree 4 avocados and add to the broth. Chop 1 cup of shrimp and add to the broth. Simmer over low heat for 15 minutes, add the cream and season with salt and pepper.
    Meanwhile, cut the remaining avocado half into small cubes. Serve the soup hot or cold, garnished with the chunks of avocado and the remaining whole shrimp.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Soup

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