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Soup, Vegetables

Avocado Soup

The English colonists in Jamaica nicknamed Avocados the ‘Alligator Pear’, and even today it is still called a pear in some parts of the Caribbean. European sailors would spread it on Hard Tack or bread and it gained the nickname ‘midshipman’s butter’ from this.

Serves 4-6


  • 1 large, ripe avocado, pitted, peeled and sliced.
  • 1 garlic clove
  • 1/2 pint half-and-half
  • 1 can low-salt chicken broth (or fresh broth, like our Bone Soup)
  • 1 1/2 Tbsp cornstarch
  • 1/2 tsp nutmeg
  • Juice of 1/4 lemon
  • Salt and black pepper to taste


  1. Combine avocado, garlic, half-and-half, and chicken broth in a processor. Blend for 10 seconds. Put contents in a soup pot and bring to a boil.
  2. Mix cornstarch with a teaspoon cold water in a cup. Pour small amounts in while stirring until soup thickens.
  3. Add nutmeg and lemon juice. Serve hot.


  • Cilantro is a natural addition. Slice some and sprinkle over the soup right before serving.
  • Chill and serve cold for a nice summer dish.
  • Vegetable stock can be used to make this vegan.


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