Chilled Avocado Soup

Ingredients

• 4  avocados firm pitted ripe peeled mashed halved
• 1 teaspoon pepper black freshly ground
• 4 cups chicken broth 
• 0.5 cup crème fraîche sour
• 8 servings accompaniment: crostini for serving, optional
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic cloves minced
• 0.3 cup juice of lemon fresh
• 3 tablespoons olive oil 
• 8 servings salt for seasoning, plus 1 teaspoon
• 1  serrano chile diced stemmed seeded
• 2 cups water 
• 1 cup onion diced white

Equipment

• bowl
• frying pan
• blender

Directions

1. Watch how to make this recipe.
2. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat.
3. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
4. Season with salt, to taste.
5. Remove from the heat and set aside to cool.
6. Put the avocados in a large bowl.
7. Add the chicken broth, lemon juice, cilantro, onion mixture, and water.
8. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
9. Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream.
10. Serve with crostini or croutons, if desired.