Chilled Avocado Soup Topped With Crab |
|
 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Avocados are ripening more quickly than we can think up recipes for them!Found this in F&W Magazine, June 2008 edition - it is a combination of two recipes and it was awesome!!! It is fast and healthy - the guacamole is made first & then the soup takes no time at all.These are Grace Parisi recipes - from: Guacamole, The Remix. Didn't allow for cooling time. UPDATE: 07/14/2010 - We made this soup again and added 1/2 cup fresh tomatillos, 1 serrano pepper, & 2 T minced red bell pepper, It gave the soup a great flavor and added a little something else. We also added 1/2 tsp grated orange rind which infused crabmeat which floated atop the rich & creamy soup. Yum :) Ingredients:
2 medium garlic cloves, unpeeled |
3 scallions, white and tender green parts only (medium in size) |
1 jalapeno, seeded and quartered lengthwise |
1 tablespoon vegetable oil |
3 hass avocadoes, halved and pitted |
1/4 cup finely chopped cilantro leaf |
2 tablespoons fresh lime juice |
salt & freshly ground black pepper |
1 cup guacamole |
1 cup cold buttermilk |
3/4 cup bottled clam juice or pw-sodium chicken broth |
1/2 cup ice water |
1 tablespoon fresh lime juice |
salt and pepper |
jumbo lump crab meat |
creme fraiche |
fried corn tortilla strips |
finely chopped chives, for garnish |
Directions:
1. GUACAMOLE:.
2. Preheat a grill pan.
3. In a small bowl, toss the scallions, garlic and jalapeno with the vegetable oil.
4. Grill over moderately high heat, turning occasionally, until charred all over, 3-5 minutes.
5. Transfer to a work surface and let cool.
6. Finely chop the scallions and jalapeno; transfer to medium bowl.
7. Peel the garlic cloves, mash them to a paste and add them to the bowl.
8. Scoop the avocado flesh into the bowl and coarsely mash with a fork.
9. Fold the cilantro and lime juice into the guacamole; season with salt & pepper (make sure you don't over-season because there is more salt & pepper in the soup!).
10. CHILLED AVOCADO SOUP TOPPED WITH CRAB:.
11. In a blender, puree the guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice.
12. Season the soup with salt and pepper.
13. Pour the soup into 4 bowls and top with the jumbo lump crab meat.
14. Garnish each bowl of soup with creme fraiche, fried tortilla strips and finely chopped chives.
|
|