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Cream of Avocado Soup


  • Makes 12 servings

  • 6 medium avocados, halved and pitted
  • Fresh lemon juice
  • 1 cup dry white wine
  • 4 eggs
  • 4 cups milk, divided
  • 1 cup vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 cups sour cream, divided
  • Black caviar and ground red pepper (optional)


  1. 1. Scoop out fl esh of avocados leaving ┬╝-inch shell; lightly sprinkle shells with lemon juice to prevent browning. Cover and refrigerate until ready to serve.
  2. 2. Blend avocado fl esh and wine in small batches in KitchenAid® Diamond Blender on speed 3 (Mix) until smooth. Scrape sides of blender; blend 10 seconds longer. Transfer to large bowl; set aside.
  3. 3. In top of double boiler over hot, not boiling, water, whisk eggs with 2 cups milk. Cook slowly, stirring until mixture is thick enough to coat back of spoon. Remove from heat; stir in broth. Cool to room temperature.
  4. 4. Stir cooled egg mixture, salt and white pepper into avocado mixture. Stir in 2 cups sour cream until smooth. Add remaining 2 cups milk. Blend soup in small batches in blender until smooth. Adjust seasonings. Cover; refrigerate until cold.
  5. 5. To serve, pour cold soup into reserved avocado shells. Top each serving with about 1 tablespoon of remaining sour cream. Garnish with caviar and red pepper.
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