Cream of Broccoli and Avocado Soup

Ingredients:

• 1 Tbsp. butter
• 1/2 cup onions, chopped
• 1/2 cup celery, thinly sliced
• 1 cup potatoes, cubed
• 1 cup broccoli florets
• 2 avocados, peeled, pitted and cut into pieces
• 6 cups chicken broth
• 1/2 cup fresh coriander, chopped (cilantro) or 1/2 tsp. ground coriander
• salt and pepper to taste
• 1/3 cup 15% cream

Directions:

Melt the butter in a large saucepan and saute the onions and celery. Add the potatoes, broccoli florets, avocados, chicken broth and coriander. Season with salt and pepper and simmer for 20 minutes over low heat.

Using either a food processor or an electric mixer, puree the mixture, then return it to the saucepan. Heat lightly and stir in the cream.

To give it an added touch, add smoked salmon and pine nuts. You can serve it cold also like vichyssoise.

Source: The Classic cooking book

By Raymonde from North Bay, Ontario

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