Avocado Cream Soup with Shrimp

(1 vote)
1 box Trader Joe's Vegetable Broth (32 oz.)
1 box Trader Joe's Number Guacamole (16 oz.)
1 bottle TJ’s Heavy Cream (16 oz.)
¼C Pale Dry Sherry (optional)
1t Salt
½t Pepper
Trader Joe's Jalapeño Hot Sauce, to taste
1 bag Trader Joe's Cooked Salad Shrimp (16 oz.), thawed

1) In a saucepan, bring the broth to a boil over high heat. Reduce the heat to low, and when the stock is simmering, stir in the guacamole & heavy cream. Add the sherry (optional), salt, pepper, and hot sauce.
2) To serve the soup hot, add the shrimp & cook until shrimp are heated through.
3) To serve the soup cold, refrigerate the soup and then add the thawed shrimp just before serving.
4) Garnish with a dollop of sour cream and/or chopped cilantro.

Chef Marcus (Tucson Store #88/Grant & Swann)

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