Hot avacado & shrimp soup

6 servings

Ingredients

Quantity Ingredient
1 small Onion, finely chopped
2 Stalks celery, finely chopped
4 cups Chicken broth
1 small Bay leaf Pinch mace
4 Sprigs parsley Salt and pepper to taste
2 mediums Avacados, roughly chopped
½ cup Cooked small shrimp
1 cup Heavy whipping cream, slightly whipped Chopped chives -or- Paprika to tast

Directions

Simmer onion, clery, broth, bay leaf, mace, parsley, salt and pepper for 15 minutes; drain and reserve stock. Puree avacados while slowly adding stock. When smooth, return to saucepan and heat very gently; add shrimp. Cook over low heat until heated through; do not boil. To serve, add a dollop of whipped cream to each soup cup, sprinkle with chives or paprika.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-14-94

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