Creamy Avocado Soup

When I think of avocado, I fondly think of an ice cream I had back in college, and a smoothie I had in Shanghai, or I think of some of my favorite Latin-American restaurants across Southern California. However, of a different note, I wanted to introduce this creamy concoction of the avocado persuasion. The smooth texture enhances to warmth the dish already provides and it can be varied for personal taste - a dollop of sour cream, a spoonful of crema, or a few leaves of cilantro, all add a nice finish to this Creamy Avocado Soup that is quickly made and quickly eaten!

2 Cups Chicken Broth

1/4 Cup Heavy Whipping Cream

1 Avocado, Ripened

1 Garlic, Clove, Minced

5 Sprigs Cilantro, Finely Chopped

1 Tsp Corn Starch

Heat broth, less 1/4 cup, and heavy whipping cream to a medium boil on the stove. Mash avocado and stir into broth/cream mixture. Add cilantro and garlic and lessen heat. In separate smaller bowl, mix together 1/4 cup broth and corn starch, stir into saucepan. Raise to a medium boil for 1-2 minutes or until soup thickens slightly. Serve immediately and enjoy!

Note - I make this soup regularly and never tire of the taste. Add salt and pepper at individual discretion (broth already packs a punch with sodium) and some kickers (chipotle, cayenne, jalapeno) if desired.