Sopa de Aguacate (Avocado Soup)

Savoring Mexico, p. 162

3 large avocados

3 cups chicken broth

2 tablespoons grated onion

¼ cup medium-dry sherry

Salt and pepper

1 ½ cups crema or heavy cream

My avocados weren't smooshy-ripe yet, but I figured it out

I thought grating an onion was going to be agonizing but it wasn't really all that bad

Mash avocado flesh and put in blender with a little of the chicken broth and blend until smooth. Combine with remaining chicken broth and onions. Heat over a low flame until tastes combine well. (Do not allow mixture to get overly hot.) Add sherry, and salt and pepper to taste. Remove from heat and slowly stir in the crema or heavy cream. Chill soup well and serve with lime wedges.

Eso!

My Rating: 3/5 "This soup is largely flavorless, but the texture is comforting. The coolness was also soothing since it's been so gosh-darn hot out. Every so often you get a bit of the shredded onion and you're like 'Huh. That's some shredded onion,' but everything else is smooth. If you ate this with something spicy it would be peak satisfying."