As an admirer of Slim Gaillard’s inimitable creation, The Avocado Seed Soup Symphony, I wondered if I could indeed make avocado seed soup. A search of the internet yielded the information that avocado pits are rich in magnesium, calcium, and potassium, and that they can be ground up and added to smoothies, but no recipes for a Gaillardesque soup.

So, I experimented, and can offer search engines a tasty Avocado Seed Soup.

It’s pretty simple. Add one or more avocado pits to boiling water. You don’t need to clean them; bits of avocado will only help the soup. Add salt, garlic, and onion. You can sautée minced garlic and onion, or use dried bits from a jar if you’re busy or lazy. Season to taste; the proportions will depend on how much water and avocadoes you’re using.

After the pits simmer for a while, the skin will boil off, and they’ll separate into two parts. The water will turn a rich reddish brown. The pits themselves are bitter, so remove them. The broth itself, though, is not, although stray flecks of pit add a bit of welcome flavor. You can, of course, use it as a broth, and add other vegetables, but I like it best as is. It’s Macvouty!

(Posted by Doug Skinner)