I saved this recipe for Debbie's Dad's giant avocadoes!
Ann, since you also have avocados, here is the Avocado Soup,
from Arizona Inn in Tucson,
in Campbell's Great Restaurants Cookbook, U.S.A.
Cold Monterey Avocado Soup (serves 6-8)
2 ripe medium avocados
3 Cups light cream
1 can (10.5 oz) condensed cream of chicken soup
Dash Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
Sprinkle ground nutmeg
1/4 tsp MSG (since it's a restaurant recipe)
Mix together all ingredients except avocados and chill well.
Just before serving,, peel avocados and remove seeds.
Press through a sieve or whirl in blender.
stir in previously mixed and chilled ingredients and blend well.
Serve garnished with chopped chives.
I hope this is a super soup for your avocados!
So, I was heating sausages looking in pantry for lima beans.
Then I spied sauerkraut, so did a pivot to sausage, potato, and sauerkraut.
Reviewed online recipe. I don't need anything else, except sprinkle of spice!
Cooking in fast slow cooker. Smelling good!
Sampled sausage and kraut for lunch. Then I remembered to add apples!
Reviewed other recipes since I saw one for a sausage sauerkraut soup.
Even though I like soup and tomorrow is 1st day of fall, don't know if I am ready for a big pot!
So I think I will add peppers and carrots to make a veggie dinner dish!
