Well, I should be going to bed right now, but I was peckish, so I decided to make myself a food. Which ended up being a soup.

It turned out so good, I just had to share!

This is really a “Use Watcha Got” soup. In this case, it turned into a Cream of Chicken and Avocado soup.

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The ingredients:

1 large shallot, chopped (I would have used onion, but I didn’t feel like going to the root cellar to get one)
2 stalks of celery, sliced lengthwise and chopped into small pieces
2 medium sized potatoes, peeled and chopped into small cubes
1 ripe avocado, smashed into mush
cream cheese; roughly 2 oz (basically, I cut what was left of the piece in the fridge in half)
whipping cream; about half a cup
3 cups water and enough bouillon powder to make chicken stock (because that’s what I had available)
1 can chicken (a Costco can, so about a cup of chicken chunks)
enough ghee for sauteing (I normally would have used butter, but remembered we had ghee)

Preparation:

Melt the ghee in a saucepan until hot, then add the chopped shallots and celery pieces. Sauté until they start to be translucent. Add the potatoes and stir into the shallots and celery. Add the water and bring to a boil, adding the bouillon powder when it’s hot enough to dissolve quickly. Keep stirring occasionally.

After the water has boiled for about 5 minutes, stir in the smashed avocado. Return to boil and simmer for a few minutes, stirring occasionally.

Add the chunk of cream cheese. Return to boil and continue to simmer for a few more minutes, stirring continually until the cheese is completely melted.

Add cooked chicken chunks and return to a simmer for a few more minutes, or until the potato chunks are fully cooked, stirring frequently.

Stir in whipping cream and return to a simmer to heat it through.

Serve immediately and enjoy!

…

I think I’ll be having seconds!

The Re-Farmer