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
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.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.