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.
- 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
- 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.
- Mix cornstarch with a teaspoon cold water in a cup. Pour small amounts in while stirring until soup thickens.
- 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.