What do you do when you have two very ripe need-to-be-used-TONIGHT avocados? Most people would say make a big batch of guacamole and usually I would share this train of thought. But I needed dinner and straight up did not feel like going to buy tortilla chips and binging on dip as a meal (don't get me wrong - it's totally happened before). So I looked around the fridge and realized I had some chicken stock and sour cream that were begging to be used, too. Enter avocado soup.
I knew it would be good, but this was GOOD! I mean I want it to be in my weekly meal rotation. The best part other than the tangy creamy soup itself? It's ridiculously easy and quick to make and contains few ingredients.
I'm Ali! Living it up in Brooklyn. I love cooking, baking, crafting, crocheting - you name it! Most of what I cook is healthy for you (and equally delicious) with the occasional "not-healthy" meal (but so worth it). My passion truly lies with inspiring others not only to cook at home but to try new foods in the process!