Chilled Cream of Avocado Soup
1/2 c. (16-18 appetizer servings or 8-12 full-size servings) 1 1/2 T. chicken base 1 quart cold water 8 oz. heavy cream 1/4 c. freshly squeezed lime-juice 4 plump, ripe avocados 1/2 bunch cilantro 2 large jalapeños, stemmed and seeded Salt to taste Garnishes: Small dollop or swirl of heavy cream Red, yellow, and blue corn tortilla strips, fried until crisp Avocado cubes Watermelon cubes (in summer) Combine chicken base and water, stirring well; strain. In a blender, combine HALF of strained liquid with HALF of the next 5 ingredients, and blend until smooth. Pour into a large container, and set aside. Repeat with other half of strained liquid and other half of same 5 ingredients, and stir into first mixture. Add salt, if desired, stirring well, and pour into chilled bowls. Add garnishes and desired. See the full article in the December 2002 issue. |
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