Crema De Aguacate -- Cream of Avocado Soup (South America) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe comes from the 2003 cookbook, The South American Table. Preparation time does not include the chilling & refrigeration time throughout the making of this recipe. Ingredients:
2 cups chicken broth |
1/2 cup half-and-half |
1/2 tablespoon onion, grated |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1/8 teaspoon hot pepper sauce (or less, to taste) |
1 large hass avocado, ripe, firm |
1/2 tablespoon fresh lemon juice |
1 cup crouton (optional) |
Directions:
1. In a heavy 2-quart saucepan mix together the chicken broth, half-and-half, onion, salt, white pepper & hot pepper sauce.
2. Several hours before serving, peel the avocado, then pit & cut it into 1-inch pieces. Place in a medium, nonreactive bowl. sprinkle with lemon juice, then cover with plastic wrap & refrigerate until ready to use.
3. Just before serving, put 1/4 cup of the chicken broth mixture in a blender.
4. Bring the rest of the broth mixture to a boil in the 2-quart saucepan, then reduce heat to low.
5. Add avocado to the blender & process until smooth, then pass this mixture through a coarse-mesh sieve.
6. Add the sieved avocado mixture to the simmering broth & heat, BUT DO NOT LET IT COME TO A BOIL. Salt to taste.
7. Serve immediately with croutons (if using) on the side, or make it several hours ahead of time, cover with plastic wrap & let it cool, then chill completely before serving.
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