- Food and Cooking
Mexican Avocado Soup Recipe
Mexican Creamy Avocado Soup
From the Authentic Mexican Cuisine Series
I have been lucky enough to travel to many places around the world and, as a food lover, a big part of my attention units are always placed on food. This is the reason why I have noticed that there are no authentic Mexican food restaurants to be found almost anywhere! (outside Mexico obviously).
I have to emphasize the word authentic because I know there are some Mexican restaurants -mainly in the US and Europe- but the food on their menu is very limited, very Texas-influenced, very customized and very cheap. I could almost go as far as to tell you that it is actually not Mexican food. I find this a very sad thing to witness because Authentic Mexican food embraces an enormous array of dishes and it goes far beyond tacos and enchiladas. It is an incredibly rich gastronomy full of unique flavors that could bring pleasure to many more people than it does today.
So here I am writing about the Mexican food I grew up with and making available a part of the huge variety of dishes you can find in this part of the world.
- The Avocado Fruit
Did you know that the avocado fruit has the nickname; "Testis Fruit"? Learn why and get familar with the avocado fruit.
This is a delicious creamy consistent soup; cheap on the purse; luxurious on the palate; and easy on the time schedule and rapid pace of our lives. It is a first course you can make for every day food at home, but it sands up to formal occasions as well.
All though it is a “creamy” soup, it doesn’t have cream or butter and is completely free of saturated fat; only the good, healthy nutritious wholesome fiber-rich flesh and unsaturated oils of the avocado.
The broth that is prepared for this soup can also serve as a base to make any vegetable soup or “cream” you can come up with. I don’t think you’ll ever get an easier way to make them than the one here described. We have been eating these vegetable entrees for as long as I can remember in my Mexican family, and they have always been welcomed in any form or flavor.
Mexican Food Cookbooks by Mexican Chef Patricia Quintana:
2 Big Ripe Hass Avocados
¼ Green Onion
1 Big Garlic Clove
2 Heaping Tablespoons Powdered Chicken Broth
- Warm up 2 liters water in a pan. Add the onion, garlic and powdered chicken broth.
- Bring up to a boil on high heat.
- Once it starts boiling reduce heat and let cook for half an hour.
- When the onion and garlic are cooked, fish them out of the broth and place them in a blender with the avocado. Blend the ingredients with approximately half a liter broth.
Note: it is important to blend the avocado just before serving and while the broth is still warm because avocado soup curdles if warmed up again.
- Pour the blend mixture back into the pan and stir to combine with the broth.
- Serve and enjoy.