Serves 6
• 4 Tbs. butter
• 2 Tbs. flour
• 3 cups hot Potato Peel Broth
• 1 lb. ripe avocados (about 2 medium-sized)
• 1½ cups light cream
• ½ cup yogurt
• 6 Tbs. fresh lemon juice
• ½ teaspoon salt, and more to taste
• ½ tsp sugar
• fresh-ground black pepper to taste
• garnish
• fried corn tortilla strips
• any good hot chili sauce (optional)
1. Melt the butter in a medium-sized, heavy-bottomed saucepan and stir in the flour. Cook the roux over low heat for several minutes, stirring constantly, until it begins to turn golden brown. Pour in the hot broth and continue stirring until the mixture is slightly thickened and smooth.
2. Peel and remove pits of the avocados and purée them in a blender or food processor with the cream, yogurt, and lemon juice. Combine the broth and the avocado mixture in an enameled pot and stir in the salt, sugar, and pepper. Heat the soup just to the simmering point, but don’t let it come to a boil. Taste and correct the seasoning if necessary.
3. Serve the soup hot, putting a few crisp-fried tortilla strips in each bowl. Hot sauce can be passed separately and added as desired.
4. Note: I don’t recommend making this soup too far in advance, keeping it hot for a long time, or reheating it more than once. Avocados can be a little bit fussy once they are removed from their skin and pit.
