You won’t believe how incredible this soup is! It gets its velvety texture and lovely green hue from the addition of sliced avocado, its smoothness from a russet potato, and its fresh flavor from a homegrown cucumber. All cooked in a touch of butter and olive oil along with a yellow onion; then some chicken stock and a whirl of the immersion blend later…voilà, a unique summertime soup is served.
(To view this recipe, click on the blue title of the blog post above*)
Cucumber-Avocado Soup
Ingredients:
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 1 cucumber, seeds removed and cut into half moons
- 1 Russet potato, peeled and cut into chunks
- 1/2 cup dry white wine
- 3 cups low-sodium chicken broth
- 1 avocado, pitted
- Salt and pepper
Directions:
- Melt the butter and heat the oil over medium heat in a large stockpot. Add in the chopped onion, cucumber and potato pieces. Sauté for 10 minutes; add in the white wine and continue to cook until the wine is evaporated, 3-4 minutes more.
- Add in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for an additional 20 minutes or until the potato and cucumber are super tender. With an immersion blender, puree the mixture until smooth. Add in the cucumber flesh and puree again until very smooth. Season with salt and pepper to taste; serve warm.
Tagged: avocado, chicken stock, cucumber, cucumber soup, cucumber-avocado soup, potato, Russet potato, soup, yellow onion
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