Creamy avocado soup topped with homemade chile croutons and bacon.
Course Soup
Keyword avocado, bacon
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 4
Author Cheri Liefeld
Ingredients
3slicesbaconcut into lardons
? teaspoon cayenne pepper
2teaspoonsmild chili powder
1tablespoonbacon grease
1cupcubed stale sourdough bread
1teaspoonmild chili powder
Pinchof salt
Pinchof cayenne pepper
2large Haas avocadospeeled and pit removed – about 2 cups
½small bunch of cilantrowashed and thick stems removed
2tablespoonred onionroughly chopped
2clovesgarlic
2tablespoonsof lime juice
1- 14ouncecan light coconut milk
1tablespoonhoney
? teaspoon cayenne pepper
¾teaspoonkosher salt
¼teaspoonblack pepper
water as needed
Instructions
Heat oven to 400 degrees,
Heat a cast-iron skillet over medium heat and add in the cut bacon. Season the bacon with cayenne pepper and chili powder. Stir to combine and cook the bacon until all the fat has rendered out and the bacon is crispy.
Remove the bacon with a slotted spoon and drain on paper towels. Reserve about 2 tablespoons of bacon grease and drain out the rest. Return reserved bacon grease back to the pan.
Add in the cubed bread and stir to combine with the remaining ½ teaspoon of chili powder, a pinch of cayenne pepper, and a pinch of salt. Place in oven and bake 5-8 minutes until browned. Remove from the heat and cover lightly with foil to keep warm.
Place the peeled avocados into a blender or food processor with cilantro, onion, lime juice, coconut milk, honey, and remaining seasoning. Blend until smooth and creamy about 2 minutes. If the mixture is too thick you can add water, 1 Tablespoon at a time until the desired consistency is achieved. The soup should resemble melted ice cream in texture..
Garnish the soup with cilantro, warm bacon, and croutons. Add a swirl of sweet chile sauce or sriracha
Notes
This recipe is based on Louise Mellor's recipe. I have made a few tweaks and additions.