Saturday, October 21, 2017

Avocado Cream Soup (1948)

  • 1 ripe avocado
  • 1/2 cup light cream
  • 3 cups thinly sliced raw potatoes
  • 1 cup chopped onion
  • 2 cups chopped celery
  • 2 tbspns butter
  • 2 tspns chopped parsley
  • 1/2 tspn salt
  • 1/4 tspn pepper
  • 4 chicken bouillon cubes
  • 4 cups boiling water
  • 6 ripe olives, sliced
Melt butter in saucepan. Add onion and celery.  Cook over low heat, stirring frequently until vegetables are tender.

Add potatoes, parsley, salt, pepper, bouillon cubes, and boiling water.  Put vegetables through a fine sieve, and add to soup mixture.  

Peel avocado, put through sieve, and add to soup mixture just before serving.  Reheat to boiling, and add cream.  Serve with garnish of sliced olives. Makes 6 to 8 servings.  

(Origin - "More Food for the Body and Soul" by the Moody Bible Institute of Chicago, 1948)

More "Lost" Soups
Winter Tomato Soup with White Wine (1962)
Curried, Lemony Cream of Chicken Soup (1960)
New Orleans Cream of Jerusalem Artichoke Soup (1932)

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