Hi Everyone0- welcome once again to another edition of Soupin It Up W/Sped. Today we are going to be talking Avocados by popular demand. Don't forget to vote in today's poll for next week's topic!
Note: Many of these are chilled because I find cool avocado soups to be very refreshing on a hot summer day
Chilled Avocado Soup
Ingredients:
3 large, ripe avocados, peeled, pitted and cubed
1 1/2 cups chicken stock
1/4 cup minced scallions
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1 cup heavy cream
1 tablespoon olive oil
1 cup corn kernels
1/2 teaspoon cumin
Directions
- In batches in a food processor, puree the avocados, chicken stock, scallions, lemon juice, cilantro, 1 teaspoon of the salt, and the cayenne.
- Pour into a soup tureen or large pitcher and stir in the heavy cream just before serving.
- In a small skillet, heat the oil over medium-high heat. Add the corn kernels, cumin, and remaining 1/2 teaspoon salt, and cook until fragrant and golden brown, about 5 minutes, stirring occasionally.
- Remove from the heat and garnish each serving of soup with 2 tablespoons of the toasted corn and 1 sprig of cilantro.
Avocado Crab Gazpacho
Ingredients
1 large apple, peeled and chopped
1/2 cup celery, finely chopped
1/4 cup corn starch
1 tablespoon margarine or butter
2 cups chicken broth
1 medium avocado, seeded, peeled, and cut up
1 (7 1/2 ounce) can crabmeat, drained, flaked, and cartilage removed (I love the pouches)
1/2 cup light cream
cilantro, sea salt and pepper to taste
chives
Directions
- In medium saucepan, cook apple and celery in margarine or butter about 5 minutes or till apple and celery are tender.
- Add chicken broth all at once; add corn starch a little at a time until mixture is thickened and bubbly.
- Place half the mixture in blender container or food processor.
- Add half the avocado.
- Cover and blend till smooth. Pour into bowl.
- Repeat with remaining broth mixture and avacado.
- Stir in crab mean and light cream.
- Add cilantro, salt and pepper to taste
- Cover and chill for an hour or more.
- Before serving, garnish each serving with snipped chives.
Mango Avocado Soup
Ingredients:
1 avocado, peeled and seeded,cut in chunks
1 mango, peeled and seeded,cut in chunks
1 cup apple juice
1/2 cup water
1 cup nonfat plain yogurt
2 tablespoons fresh lemon juice
Directions
- In a blender, process all ingredients till combined but still slightly chunky.
- Chill for an hour. Serve topped with a bit of fresh cilantro
Avocado Lime Bisque
note: this one can be served Hot or Chilled
Ingredients:
3 avocados, peeled, pitted and cubed
1 medium leek, sliced
2 green chiles, seeded and diced
2 tsp. olive oil
3 cups vegetable stock
1/2 cup 1/2 & 1/2
2 whole limes, quartered
fresh cilantro and black pepper to taste
Directions:
- In skillet, heat oil and then lightly sautee leeks and chiles.
- A little at a time blend together the leeks and chiles, vegetable stock, avocados and 1/2 & 1/2.
- Put blended mixture into a stock pot and simmer on low 30 minutes.
- Hand squeeze the lime juice into the mixture and stir.
- If serving warm, garnish with cilantro and black pepper. If serving chilled, put mixture in refrigerator 1 hour then serve with cilantro and black pepper as garnish.
Kitchen's Open- what are you making this week?