Friday, May 11, 2007

RECIPE ~ Avocado Soup

A creamy delight, this soup comes from Michelin Mongrain-Dontigny's book "World's Best Recipes: Soups" and can be served hot as an appetizer or chilled as a meal.

2 large or 3 small perfectly ripe avocados
2/3 cup yogurt
3 or more cups broth
1 tbsp fresh coriander
1 tsp salt
1 tbsp fesh lime juice
Pepper or a few drops of Tabasco

Chopped green onions
Fresh chopped coriander
Fresh tomato, peeled, seeded and cubed
Tortilla chips

Cut the avocados in half, remove pits and scoop out the flesh with a tablespoon. Place in a blender, add yogurt, half the broth, coriander, salt and lime juice. Puree until smooth and creamy. Transfer to a pot and blend in remaining stock, or as much as you like for your desired consistency. If serving hot, reheat over very low heat, making sure the soup does not boil. If serving chilled, refrigerate at least 1 hour before serving.

Serve sprinkled with a little garnish in each bowl and place tortilla chips on the table or around each serving bowl. Serves 4.

The soup will keep for 1 day in the refrigerator, but must be covered with plastic wrap that touches the surface of the purée. It can be frozen for up to 3 month. Whisk well once thawed to restore its texture.

VATAS suitable for Vatas
PITTAS omit pepper, tabasco, onions and tomatoes
KAPHAS not suitable for Kaphas or for weightloss


Anonymous said...

I tried the soup and liked it. I used refrigerated lime juice, which was a bit too strong. Would use less next time.

Anonymous said...

I made this tonight and it was fantastic! Thank you for the recipe. I did not have lime juice so I used margarita mix (just the mix, not the tequilla ;) and it was perfecto! Thank you for sharing Fran!

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