out of the norm: warm avocado soup with pomegranate

     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.

the beginning stages

one food processor session later...

     I'm not just amazed with how tasty this turned out, but the final result is so pretty! A pale green with a dollop of white, speckled with reddish-pink all over. Now that is some food porn!

     What really elevates this soup is the pomegranate seeds. I'll be honest - I was hesitant to add them at first. But just like everything else in this recipe I had them and they were at the "I have to use this ASAP before it goes bad" stage. So I said screw it and threw them in. They are like sweet pops of refreshment with every bite!

Warm Avocado Soup with Pomegranate
Prep Time: 5-10 minutes
Cook Time: 15 minutes
Servings: 2 as an entree, 4 as a starter

You Will Need:

• 2 ripe avocados
• 2-3 garlic cloves, minced
• 1 medium yellow onion, minced
• just over 1 TBS coconut oil
• juice of 1 lemon
• 1/4 cup sour cream, plus 2-4 spoonfuls
• 1/4 cup pomegranate seeds
• 2 cups low sodium chicken stock
• salt and pepper to taste
• toasted and butter bread, to serve (optional)

1. In a medium-large pot melt coconut oil and add garlic and onion. Saute for 5-7 minutes on medium heat until the oil is absorbed and garlic and onion are starting to brown. Remove from heat.
2. Cut avocados in half, remove pits and skins, and place in a food processor. Add the garlic and onion mixture and lemon juice. Pulse a few times to start, then process on low for about 30 seconds to 1 minute, until very smooth.
3. Pour chicken stock into the same pot on medium heat and scrape up any brown bits on the bottom (this is just pure flavor and shouldn't go to waste).
4. Once chicken stock is warm, add avocado mixture. It will look weird, sort of gross, and separated at first. Don't be scared. Just whisk until combined, about 30 seconds. Add salt and pepper to taste.
5. Bring mixture to a strong simmer and leave it, stirring occasionally, for 5 minutes. Decrease hit to medium-low and add 1/4 cup sour cream. Simmer for 1 more minute.
6. To serve, pour desired amount into bowls. Per bowl, add a spoonful of sour cream in the middle and sprinkle with pomegranate seeds (split evenly between number of bowls). If desired, serve with toasted and buttered bread.

How do you like to use your ripe avocados?