Creamy Avocado Soup with Chives
Make sure you read the dietary label on the vegetable stock, as the carb count varies between brands. You can also substitute a low-sodium chicken stock.
Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 2 large avocados, ripe
- 1½ cups vegetable stock
- 1 Tbsp. Worcestershire sauce
- ¾ cup plain yogurt
- ¼ cup sour cream
- ¼ tsp. kosher salt
- Dash hot pepper sauce
- ⅛ tsp. red pepper flakes
- 2 Tbsp. snipped fresh chives
- Cut the avocados in half and remove the pits. Use a spoon to remove the flesh from the skin and process in a food processor fitted with a metal blade until smooth.
- Add the remaining ingredients and process until smooth, about 1 minute. Taste and adjust seasoning as desired. Refrigerate, covered, until ready to serve.