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    Home » Most Recent

    Sopa de Aguacate - Is Your Kitchen Stocked?

    November 24, 2015 By Patrick Leave a Comment

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    Remember when we were talking about stock being the secret weapon that restaurants have over you?  This barebones Sopa de Aguacate is the perfect litmus test to gauge whether the stock in your kitchen is that secret weapon, or if it’s pointing down at your own foot.

    It’s the simplest recipe in the world, but if you use high quality stock you’ll get instant credit for half a day’s worth of work in the kitchen.

    It's shocking how good Avocado Soup can be when paired with a high quality stock. This simple, delicious Mexican soup is tested with four different stock choices. mexicanplease.com

    Sopa de Aguacate -- Avocado Soup Recipe

    After your friends finish their raving, they will inevitably ask for the recipe. You might even hesitate a bit before letting the secret out, just to soak up a bit more of the praise.

    No, seriously, what’s the recipe?

    The recipe? Blend two avocados with 5 cups of stock.

    That’s it?

    That’s it.

    Two ingredients. Avocados and stock.

    It's shocking how good Avocado Soup can be when paired with a high quality stock. This simple, delicious Mexican soup is tested with four different stock choices. mexicanplease.com

    But can stock made with upwards of 10 ingredients be labeled as ‘one’ ingredient. And how good does the stock have to be to make this Sopa Aguacate worthy of such high praise? Let’s find out.

    There are four stocks we’ll be testing today.

    It's shocking how good Avocado Soup can be when paired with a high quality stock. This simple, delicious Mexican soup is tested with four different stock choices. mexicanplease.com

     

    1 Vegetable stock from the supermarket shelf
    2 Chicken stock from my local butcher
    3 Homemade chicken stock
    4 Homemade roasted vegetable stock

    As mentioned, the top secret recipe is 5 cups stock for 2 avocados. If you want it creamier you can use 4 cups of stock.

    The process will be the same for all the versions:

    Lightly warm up the stock on the stove. Pour into blender along with the avocados. Pulse blend. Put back on stove for a couple minutes.  Taste.

    Storebought Vegetable Stock

    OK, Stock Option #1 is a typical vegetable stock bought from the supermarket.


    sopa aguacate with storebought vegetable stock
    For testing purposes I’ll cut the recipe in half, blending 1 avocado with 2.5 cups of stock:

    It's shocking how good Avocado Soup can be when paired with a high quality stock. This simple, delicious Mexican soup is tested with four different stock choices. mexicanplease.com

    And then warm up for a bit on the stove. (This is typically served lukewarm so you don’t need to bring it to a boil. You also have the option of serving it chilled.)

    It's shocking how good Avocado Soup can be when paired with a high quality stock. This simple, delicious Mexican soup is tested with four different stock choices. mexicanplease.com

    The taste result?

    ¡Que horror!  Bland, watered down, very little vegetable flavor.  A complete strikeout.

    Butcher bought chicken stock

    Option #2 is the chicken stock bought from the butcher.

    sopa aguacate with butcher bought chicken stock

    Many local butchers will make stock in house and it’s typically a step up from the supermarket shelf.

    Same process.  Blend 1 avocado with 2.5 cups of warmed-up stock.  (They will all look the same as above from this point forward so I will only be posting taste results.)  Warm up lightly on the stove.

    The taste result? Overpowering salt attack. Can't taste the avocado as everything gets lost in a cluster bomb of sodium. I would have to water this down significantly to even think about using it.

    HOMEMADE CHICKEN STOCK

    Option #3 is a homemade batch of chicken stock.

    sopa aguacate with homemade chicken stockThe taste result?

    OK, getting closer. Can taste the avocado for the first time and it’s on the verge of being complemented by the stock. But I’m not sold on the combo of a light, refreshing avocado and a full flavored chicken stock.

    Homemade Vegetable Stock

    Option #4 is a homemade batch of vegetable stock.

    sopa aguacate with homemade vegetable stock

    The taste result?

    Yes yes yes. Can taste the avocado more than the other options and the light, vibrant flavor of the stock seems to pair well with the avocado.

    It tastes complete.  And that’s before any seasoning.

    If someone made this for me I would have one question racing through my mind: What’s the recipe?

    It's shocking how good Avocado Soup can be when paired with a high quality stock. This simple, delicious Mexican soup is tested with four different stock choices. mexicanplease.com

    RESULTS

    It's kind of humbling how much difference high-quality stock can make.  For our simple Sopa Aguacate, Option #1 made with storebought vegetable stock is inedible.  Option #4 made with homemade vegetable stock is a total winner.

    It's shocking how good Avocado Soup can be when paired with a high quality stock. This simple, delicious Mexican soup is tested with four different stock choices. mexicanplease.com

    Having homemade stock in your fridge/freezer can actually simplify the dynamic in your kitchen when you have the option of making a two-ingredient soup that tastes as good as this.

    If you have a batch of stock around, consider trying it with this simple Sopa Aguacate recipe.

    If the taste result isn't up to your standards you can always try it using this homemade roasted vegetable stock.

    Buen Provecho.

    P.S. I'm thrilled to now be a part of the Yummly community.  Yummly is the web's largest collection of recipes and you can find just about any recipe no matter how specific your taste happens to be -- very cool.  You can find my publisher page here, and here is a link on how Yummly works.  Enjoy!

    sopa aguacate avocado soup closeup

    Sopa Aguacate - Is Your Kitchen Stocked?

    This simple Sopa Aguacate recipe is a great way to gauge whether your kitchen is stocked or not. For best results use a high quality(preferably homemade) vegetable stock.
    No ratings yet
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    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 268kcal
    Author: Patrick Calhoun

    Ingredients

    • 2 Avocados
    • 5 cups high-quality vegetable stock

    Instructions

    • Lightly warm stock on stove.
    • Cut both avocados in half and scoop the flesh into a blender.
    • Add the stock.
    • Pulse blend (keeping the blending to a minimum will leave chunks of avocado, yes!).
    • Pour into a saucepan and lightly warm up. No need to bring it to a boil. You also have the option of chilling this and serving cold.

    Notes

    You can make a creamier version by using only 3-4 cups of stock.
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    If you've got homemade stock on hand consider making Roasted Poblano Soup or Pinto Bean Soup.

    Sopa Tarasca is one of Mexico's most popular soups -- a delightfully satiating pinto bean soup that will keep you coming back for more. So good! mexicanplease.com

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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