Avocado Artichoke Soup Recipes
AVOCADO SOUP
This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.
Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
AVOCADO ARTICHOKE SOUP
Make and share this Avocado Artichoke Soup recipe from Food.com.
Provided by DesStar
Categories Low Protein
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat bullion in large pot.
- Mash avocados together with mayo.
- Add avocado mixture to bullion.
- Heat to boiling.
- Turn heat down to a low-medium flame.
- Add remaining ingredients and heat for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 124.3, Fat 7, SaturatedFat 1.1, Cholesterol 0.6, Sodium 1821.6, Carbohydrate 13.7, Fiber 5.8, Sugar 3.3, Protein 4.5
CHILLED ARTICHOKE SOUP
This soup is to artichokes what vichysoisse is to leeks! Delicious as a starter (particularly for an Italian meal) or lunch on a warm day. If you are stumped by the metrics, don't forget you can use the handy converter provided by 'Zaar (to be found just after the quantity). Preparation time DOES NOT include 3-4 hour chilling time.
Provided by FlemishMinx
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Warm the olive oil in a large saucepan and saute the onion and garlic just until they are softened, but not browned.
- Add the artichoke hearts and vegetable broth to the mixture.
- Bring to the boil, then reduce the temperature to a simmer; partially cover the pan and allow to simmer for 3 minutes.
- Remove from heat, and puree the mixture with a hand blender (or do the same in a food processor) until smooth.
- Return to the saucepan and allow to cool completely.
- After it is cooled, add the sour cream and the thyme.
- Place in the refrigerator, covered, for 3-4 hours before serving.
- When serving, garnish each bowl with sun-dried tomato strips, if desired.
Nutrition Facts : Calories 313.7, Fat 10.7, SaturatedFat 4.7, Cholesterol 13.9, Sodium 1362.8, Carbohydrate 49.9, Fiber 22.3, Sugar 5.6, Protein 15.4
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