Crema de Aguacate (Avocado Cream Soup)

Recipe category
Soups
Country
Colombia
Region
Pacific Coast
Source
Gran Libro de la Cocina Colombiana
Tags
traditional
colombian
Cooking time
35 minutes
Number of servings
6
Difficulty
Medium
Ingredients
6 cup(s) basic broth [see p. 152]
2 cup(s) cow's milk, creamy
2 cup(s) avocado purée (keep with the pit inside to prevent it from turning black)
2 piece(s) white onions, peeled and finely chopped
2 tbsp butter
1 piece(s) tablespoon wheat flour
1/2 tsp ground oregano (optional)
1 cup(s) heavy cream
4 piece(s) green onion stalks, finely chopped (preferably scallion)
salt and pepper
Directions
  1. Heat the milk on low heat.
  2. In a separate pot, sauté the white onion in butter; when somewhat golden add the oregano and, little by little, the flour.
  3. Let sauté for 2 minutes, mix in the avocado purée, salt and pepper. 36 Then gradually add the hot milk and broth while continuing to stir until a smooth cream forms (about 15 minutes).
  4. Should not be allowed to boil at any time.
  5. Incorporate the heavy cream, stir and serve in bowls or soup plates with the green onion (or scallion), sprinkled on top.
  6. Crema de cabezas de langostinos tumaCo, nariño

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