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Chilled Avocado Soup With A Crabmeat Relish
4
2
2
2
1
2
1
Ripe avocados; peeled, seeded, And chopped
Cup Half−and−half
Cup Sour cream
Tablespoon Minced shallots
/2 Cup Chopped green onions
Teaspoon Chopped garlic
Cup Chicken stock or milk
Juice of one lemon
Tabasco sauce
Worcestershire sauce
Salt; to taste
Cayenne pepper; to taste
1
2
2
2
1
2
Tablespoon Olive oil
Tablespoon Brunoise red peppers
Tablespoon Brunoise yellow peppers
Tablespoon Brunoise red onions
/2 Pound Crab meat; picked over For cartilage
Tablespoon Finely−chopped parsley
In a food processor, puree the avocados, half and half, sour cream,
shallots, green onions, 1 teaspoon garlic, chicken stock and lemon juice.
Puree until smooth. Season the soup with Tabasco, Worcestershire sauce, salt
and cayenne. Turn the soup into a glass bowl and chill completely. In a
saute pan, heat the olive oil. When the oil is hot, add the peppers and
onions. Season with salt and cayenne. Saute for 30 seconds. Add the
remaining garlic and saute for 30 seconds. Remove from the heat and cool
completely. Turn the vegetables into a mixing bowl. Add the crab meat and
parsley. Season with salt and pepper. Ladle the soup into the serving bowls
and garnish the soup with the crab relish. This recipe yields 6 servings.
Chilled Avocado Soup With A Crabmeat Relish
109
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