2 large Haas avocados, mashed
1 serrano chili, chopped (remove the seeds unless you want a very bold soup)
3 ¾ cups of the best vegetable broth you can make or buy
¼ cup of fresh lime juice
Salt to taste
¼ cup of sour cream
2 tablespoons of fresh flat-leaf parsley
Puree all the ingredients until smooth.
Refrigerate the soup for at least 4 hours.
Serve.
After you make this a few times you may want to decrease the broth for a thicker soup.
Thin or thick, it is really good.
No comments:
Post a Comment