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Avocado Lime Soup with Crème Fraiche and Roasted Pimientos
15 ingredients
6 steps
fandom
Estimated Nutrition (whole recipe, rough)
1165
Calories
67g
Protein
40g
Fat
138g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Celery | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 Cups Onion, finely chopped
- 2 Cups Celery, finely chopped
- 1 1/3 Cups Leek (white only), finely chopped
- 1 Tbsp Garlic, finely chopped
- 6 oz Unsalted butter
- 1 ½ Cups Flour
- 12 Pints Chicken stock
- 6 Pounds California Avocados, pureed
- ¾ Cup Fresh lime juice
- ½ Cup Cilantro, chopped
- Salt and freshly ground white pepper - to taste
- Creme fraiche or sour cream - as needed for garnish
- Roasted pimiento or red bell pepper, julienned - as needed for garnish
- =
Directions
1
Sauté onion, celery, leek and garlic in butter until translucent, about 5 minutes.
2
Stir in flour; cook over low heat, stirring constantly 3 or 4 minutes.
3
Whisk in stock; simmer until vegetables are very soft, about 20 minutes.
4
Stir in avocado; simmer 10 minutes.
5
Stir in lime juice, cilantro, salt and pepper.
6
To serve chilled or hot, garnish 1-1/2 cup soup with a dollop of crème fraiche and a few strips of pimiento.
Recipe sourced from
fandom