Chilled Avocado-Lime Soup with Shrimp and Chilies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Guests at Blanchard's Restaurant enjoy simple, flavorful dishes. Here's one. Ingredients:
2 pounds ripe avocados (about 5), peeled and chopped |
1 jalapeño, seeded and minced |
pinch crushed red pepper flakes |
1/3 cup fresh lime juice, divided |
3 cups chicken broth |
1 cup cream |
1 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper |
1 1/2 tablespoons coarsely chopped fresh cilantro |
10 medium cooked shrimp, peeled, deveined, and halved horizontally |
1/8 teaspoon freshly ground black pepper |
1 tablespoon olive oil |
garnish: fresh cilantro |
Directions:
1. Combine first 3 ingredients, 3 tablespoons lime juice, and 1 cup chicken broth in food processor; process until smooth. Transfer mixture to a large bowl; whisk in remaining 2 cups chicken broth, cream, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and chopped cilantro. Chill soup mixture.
2. Combine shrimp, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and oil in a small bowl. Toss with remaining 2 tablespoons lime juice. Let stand for 15 minutes.
3. Ladle soup into bowls, and top each with 5 shrimp halves. Garnish, if desired.
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