2 large ripe avocados
4 to 5 cups vegetable stock
1 cup half-and-half or cream
dash onion powder
dash garlic powder
dash hot sauce
kosher salt and black pepper to taste
1 Tbsp minced cilantro leaves for garnish
Cut avocados in half, pull out the pit and remove the flesh; discard peel and pit.
Smash the avocado flesh with a potato masher, then use a potato ricer if you have one to make flesh even finer. Or mash it with a fork or a pastry cutter; set aside.
Heat the stock and cream in a saucepan over low heat. When warm (do not boil!) add the avocado to the saucepan and stir.
Taste and add salt and pepper as desired.
Sprinkle cilantro on top and serve immediately.
Makes 4 servings.
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