Hot avacado & shrimp soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, finely chopped |
| 2 | Stalks celery, finely chopped | |
| 4 | cups | Chicken broth |
| 1 | small | Bay leaf Pinch mace |
| 4 | Sprigs parsley Salt and pepper to taste | |
| 2 | mediums | Avacados, roughly chopped |
| ½ | cup | Cooked small shrimp |
| 1 | cup | Heavy whipping cream, slightly whipped Chopped chives -or- Paprika to tast |
Directions
Simmer onion, clery, broth, bay leaf, mace, parsley, salt and pepper for 15 minutes; drain and reserve stock. Puree avacados while slowly adding stock. When smooth, return to saucepan and heat very gently; add shrimp. Cook over low heat until heated through; do not boil. To serve, add a dollop of whipped cream to each soup cup, sprinkle with chives or paprika.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-14-94