When I found this recipe in a book I was a little apprehensive about trying it. I’d never heard of using avocado in a soup. However, you never know until you try it. It makes a nice creamy soup. I was pleased with the results and though this recipe uses shrimp I think it would be good with scallops or any other cooked fish.

Make sure you add the fish at serving time. You can also just use it alone for a veggie dish when you use the vegetable broth. I have changed a few things from the original recipe. The original recipe states you can also serve this as a cold soup. I hope you enjoy it.

Avocado Soup with Shrimp

1 leek, thinly sliced

1 onion

1 medium potato, chopped

1 bay leaf

1 sage leaf or pinch of dried sage

2 cups chicken or vegetable broth

1 large ripe avocado

1 cup milk

1/2 cup cooked shrimp

Heat broth in large sauce pan, add leek, onion, potato

bay leaf and sage. Cook for 20 minutes. Until the vegetables are tender. Cool and blend in a blender.

Return to sauce pan. Blend avocado & milk in blender. Add to sauce pan, heat. Salt to taste. Divide into 4 bowls, top with shrimp.