Soupy Saturdays

The history of soup is probably as old as the history of cooking. The art of combining various ingredients into a large pot to create a nutritious, fulfilling, easily digested and simple to make food. This type of preparation made it the perfect choice for both sedentary and traveling cultures, rich and poor, healthy people and invalids. Soup has evolved according to local ingredients and tastes. Rich, hearty and delicious soups are a major part of Creole cooking and here in Tobago, Trinidad and Tobago soup is a traditional Saturday lunch, from beef, callaloo, corn, pigtail, cow heel to fish soup and even vegetarian soup.

On the menu, we will be having some avocado soup.

Avocado Soup
4 cups peeled and coarsely cut avocado
1/2 tsp. salt
1/4 tsp. white pepper
1 cup evaporated milk
4 cups chicken broth
1/3 cup white wine or sherry
1/4 cup finely chopped avocado

In an electric blender place avocado, salt, pepper and milk; puree until smooth. Heat broth and bring to the boil; stir in the avocado puree and blend thoroughly. Add wine and chopped avocado; adjust seasoning and remove from heat.

Serve hot and enjoy.

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