Skip to main content
Epicurious
Cookbooks

Sherried Avocado Bouillon

Recipe information

  • Yield

    serves 6

Ingredients

Two 10 3/4-ounce cans condensed beef broth
1 1/3 cups water
1/4 cup sherry
2 tablespoons chopped fresh parsley
Salt and pepper to taste
1 medium avocado, peeled and finely diced

Preparation

  1. Heat broth and water to boiling. Add sherry and parsley and season to taste with salt and pepper. Remove from heat and stir in avocado. Pour at once into heated bouillon cups. Garnish with avocado slices, if desired.

Paula Deen's Kitchen Classics
TagsSoupSoup/StewBeefMeatAvocadoVegetableMainStarterLunchDinnerDairy FreeGluten FreeNut FreeQuickEasy5 Ingredients or FewerSimmerCookbooks
Read More
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.