Guacamole Soup
Recipe from
Better Homes and Gardens
Top this appetizer soup with cooked shrimp for a heartier version of this quick and easy meal.
Servings:
Makes 6 to 8 side-dish servings.
Total Time:
25 mins
Ingredients
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1 tablespooncooking oilsee savings
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1 tablespoonbutter or margarinesee savings
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1 cupchopped red onion (1 large)see savings
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6 clovesgarlic, minced (2 tablespoons)see savings
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3 mediumavocados, halved, seeded, peeled, and mashed (1-3/4 cups)see savings
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1 14-ounce canchicken broth or vegetable brothsee savings
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1 1/2 cupswhipping creamsee savings
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1 cupbottled salsasee savings
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2 tablespoonslime juicesee savings
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2 tablespoonslemon juicesee savings
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1 tablespoonground cuminsee savings
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Assorted toppers (avocado slices, chopped red or yellow tomato, tortilla chips, lime slices, dairy sour cream, and/or cooked shrimp) (optional)see savings
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Directions
1.
In a 3-quart saucepan heat oil and butter over medium heat; add onion and garlic. Cook and stir onion and garlic about 5 minutes or until tender. Stir in avocado, broth, whipping cream, salsa, lime juice, lemon juice, and cumin; heat through. To serve, ladle soup into bowls. If desired, serve assorted toppers. Makes 6 to 8 side-dish servings.
Nutrition information
Per serving: Calories 349, Total Fat 33 g, Saturated Fat 16 g, Cholesterol 88 mg, Sodium 436 mg, Carbohydrate 13 g, Fiber 4 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 8%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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