Chilled Avocado Soup With Cucumber Relish |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is an adopted recipe featuring my favorite ingredient. Recipe from Chef Ben Berryhill - Cafe Annie Ingredients:
1 carrot, diced |
1 stalk celery, diced |
1/2 red onion, diced |
1/2 tablespoon butter or 1/2 tablespoon olive oil |
2 quarts cold chicken stock or 2 quarts chicken broth |
8 ripe avocados, peeled, seeded and diced |
1/2 cup heavy whipping cream |
salt |
2 english seedless cucumbers, peeled and diced |
1 lime, juice of |
Directions:
1. Sauté carrot, celery and onion in butter or olive oil until they are al dente.
2. Add to cold chicken stock.
3. Dice all of the avocados.
4. Whisk 5 of them into the chicken stock until the soup begins to thicken.
5. Lightly whip in the cream and 1 more avocado.
6. Salt to taste.
7. To make relish, take 2 remaining avocados and combine with cucumbers and lime juice.
8. Season with salt.
9. To serve, place relish in the center of a chilled bowl and pour in chilled soup.
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