I admit that when I spotted this recipe for avocado soup in a dairy recipe collection my expectations were set to something creamy and velvety. That is not at all the direction this recipe for Avocado Soup from 1937 takes. Instead, this recipe focuses on creating a rich stock and sherry base to highlight the avocado flavor.
Notes
The original recipe calls for “clam bouillon”. If you can find “clam base” we recommend it as it adds great rich clam flavor. If not, try clam juice. We used it in our test run and decided to add it to our version in the recipe below as is likely easier for modern cooks to source.
Avocado Soup - 1937
Ingredients
- 2 cup Chicken Stock
- 1 cup Clam Juice
- 1 cup Water
- 2 Tbs Sherry
- 2 Avocados
- Cream or ½&½
Instructions
- Combine stock, clam juice, and water in a pan and heat over medium heat until it reaches a boil.
- Remove from heat and stir in sherry. Add salt and pepper to taste.
- Half the avocado and remove the pit. Carefully slice inside in grid pattern and gently scoop out cubes. Dived the avocado chunks between soup bowls.
- Ladle over soup base over avocado cubes and garish with 1-2 Tbs of cream. Serve hot.
Notes
Serving Suggestions for Avocado Soup
+ Add 1/2 cup cooked rice to the broth while heating.
+ Add 3-4 grilled medium shrimp to each bowl
+ Garnish with finely chopped green onions or cilantro
+ Add a dash of hot sauce or a squeeze of fresh lime juice
Source
This recipe is adapted from “Avocado Bouillon” appearing in Delightful Dairy Recipes (1937).
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