- 1 tablespoon (15 ml) vegetable oil
- ½ onion, finely chopped
- 4 cups (1 L) chicken or vegetable broth
- 2 ripe Avocados from Mexico
- Juice of 1 lime
- 2 cups (500 ml) cooking cream
- 1 or 2 pinches of cumin (to taste)
- Salt and pepper to taste
- Finely chopped fresh coriander (to taste). I personally like to add plenty, as it adds freshness to the soup
- Scoop out the avocado flesh and purée it using a potato masher (don't worry about leaving small chunks in the purée as these will be blended in at the end of the process).
- Sauté the onion in hot oil in a saucepan for approximately 3 minutes over medium heat.
- Add the garlic and continue to sauté for about 1 minute.
- Add the broth, lime juice and puréed avocados, and bring the mixture to a boil.
- Reduce the heat to medium and allow the soup to simmer for 10 minutes (to reduce it slightly).
- Remove from heat and blend into a smooth purée using an electric mixer (beware of splashes, as the mixture will be very hot!).
- Reheat the mixture, adding the cream, cumin, salt and pepper, and simmer for about 5 minutes.
- Ladle into bowls and garnish with coriander.
- Ladle into bowls and garnish with coriander ; )