Avocado Curry Soup

Total Time
15 minutes
Rating
4(10)
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Ingredients

Yield:4 or 5 servings
  • 1tablespoon butter
  • 1 to 2teaspoons curry powder
  • ¾cup chicken stock or broth
  • 1cup light cream
  • 1slightly beaten egg yolk
  • Few dashes hot pepper sauce
  • 1medium, ripe avocado
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)

248 calories; 24 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 76 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt butter; stir in curry and add stock. Bring to boil; cover and simmer 10 minutes.

  2. Step 2

    Combine cream with yolk and hot pepper sauce and gradually stir into soup, cooking over low heat. Remove from heat.

  3. Step 3

    Mash half of avocado and dice the other half; add both to soup.

  4. Step 4

    This soup can be refrigerated, even frozen, until serving time. If it is to be served hot, reheat, stirring constantly. To serve cold, if frozen, defrost and beat vigorously to blend.

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Comments

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This says 4-5 servings- not unless you make VERY small servings- like 1/4 cup. I doubled it and still got only three normal servings.

3/4 cup stock? Should not that be 3/4 liter? This will not be nearly enough for 4 servings.

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