Create the flavorful base.
In a medium, heavy-bottomed saucepan over low heat, melt the butter.
Whisk in the flour to form a paste, or roux.
Cook, stirring constantly, for 2-3 minutes until it smells nutty and turns a light golden brown. This step is crucial for a silky, thick texture.
Thicken the broth. Slowly pour the hot broth into the roux, whisking continuously to prevent lumps.
Continue stirring until the mixture is smooth and has thickened slightly.
Blend the creamy components.
While the broth base simmers gently, peel and pit the avocados.
Place the avocado flesh in a blender or food processor along with the light cream, yogurt, and fresh lemon juice.
Blend until completely smooth and velvety.
Combine and heat gently.
Pour the avocado purée into the saucepan with the broth mixture.
Stir to combine, then add the salt, sugar, and a few grinds of black pepper.
Heat the soup gently until it is hot and just beginning to simmer at the edges.
Do not let it come to a full boil, as this can affect the color and flavor.
Serve immediately.
Taste the soup and adjust the seasoning with more salt or lemon juice if needed. Ladle the hot soup into bowls, garnish generously with crispy tortilla strips, and serve with hot sauce on the side for those who like a little extra heat.
Don't have Potato Peel Broth? A quality, low-sodium vegetable broth is a perfect substitute.
