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help/FAQcdkitchen > recipes > meals / dishes > soups & salads > soups > vegetable soup > avocado soup > avocado bisque
BROWSE MOREavocado soup
vegetable soup
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tomato soup
vegetable beef soup
broccoli soup
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Avocado Bisque
Ready in: 2-5 hrs 
Difficulty: 2/5
INGREDIENTS:
1 large ripe avocado peeled and pitted
1/2 cup fresh lemon juice
salt and freshly ground black pepper
1 1/2 cup chicken broth
1/4 cup heavy cream
DIRECTIONS:
Cut avocado into large chunks and immediately dip into lemon juice. With a fork smash avocado into the lemon juice--not mashing too finely, as you want some of the pulp to remain in nugget size about size of peas. Season with salt and pepper. Turn mixture into a saucepan, preferably one with enamel lining, place over low heat. Slowly add chicken broth, stirring to blend then add the cream. Bring the soup just to a boil and simmer for 2 minutes. Chill in refrigerator for several hours before serving.
NUTRITION:
308 calories, 27 grams fat, 14 grams carbohydrates, 6 grams protein per serving. This recipe is low in carbs.
This Avocado Bisque recipe from CDKitchen serves/makes 2
Recipe ID: 60325
SUBMITTED BY: 01RachelC
REVIEWS:
2 Reviews
Guest: ACowgirl 2010-11-07
As written, the recipe has too much lemon. Maybe the original poster made a mistake. I used two large HAAS avocados (peeled & pitted was approximately 200g); added 2 Tbs of lemon juice and that was too much lemon. Will probably try this again starting with 1 Tsp of lemon juice and then add very small amounts gradually from their.
yresim 2010-09-08
Could just be that I used an avocado that was too small (not sure what qualifies as "large"), but it came out WAY too lemony. I would re-make it in a heartbeat, with about half as much lemon juice. I would suggest to anyone else making this, that you start with half the lemon juice, and then add more if needed. You can always add more, but you can't subtract it out. P.S. For anyone else in this situation, I fixed it by adding extra cream and 1/2 of a bell pepper (finely minced). Came out really tasty. :)
Guest: ACowgirl 2010-11-07
As written, the recipe has too much lemon. Maybe the original poster made a mistake. I used two large HAAS avocados (peeled & pitted was approximately 200g); added 2 Tbs of lemon juice and that was too much lemon. Will probably try this again starting with 1 Tsp of lemon juice and then add very small amounts gradually from their.
yresim 2010-09-08
Could just be that I used an avocado that was too small (not sure what qualifies as "large"), but it came out WAY too lemony. I would re-make it in a heartbeat, with about half as much lemon juice. I would suggest to anyone else making this, that you start with half the lemon juice, and then add more if needed. You can always add more, but you can't subtract it out. P.S. For anyone else in this situation, I fixed it by adding extra cream and 1/2 of a bell pepper (finely minced). Came out really tasty. :)
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