Chilled Avocado Soup With A Crabmeat Relish
Instructions:
- 4 Ripe avocados; peeled, seeded, And chopped
- 2 Cup Half−and−half
- 2 Cup Sour cream
- 2 Tablespoon Minced shallots
- 1/2 Cup Chopped green onions
- 2 Teaspoon Chopped garlic
- 1 Cup Chicken stock or milk
- Juice of one lemon
- Tabasco sauce
- Worcestershire sauce
- Salt; to taste
- Cayenne pepper; to taste
- 1 Tablespoon Olive oil
- 2 Tablespoon Brunoise red peppers
- 2 Tablespoon Brunoise yellow peppers
- 2 Tablespoon Brunoise red onions
- 1/2 Pound Crab meat; picked over For cartilage
- 2 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.