Rating: 4 stars
35 Ratings
  • 5 star values: 10
  • 4 star values: 19
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

Wonderful way to blend the tastes of avocado and bacon in a warm, hearty soup. Besides the bacon bits, this soup works with a dollop of sour cream and some lime zest. Eat with plenty of crusty bread.

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a skillet over medium heat, cook the bacon until evenly brown. Drain, reserving 1 tablespoon grease in the skillet, chop, and set aside. Place onion and celery in the skillet, and cook until tender.

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  • Transfer the onion and celery to a blender or food processor. Pour in 1/2 the chicken stock, add avocados, and blend until smooth.

  • Transfer blender mixture to a large pot over medium heat. Whisk in remaining stock, wine, lime juice, and heavy cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve.

Nutrition Facts

349 calories; protein 7.6g; carbohydrates 11.5g; fat 30.2g; cholesterol 68.6mg; sodium 775mg. Full Nutrition
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