Toot, I'll be making fresh batches of sauce next month. We can talk.
The Avocado soup is a natural for a hot summer evening meal. I often use lump crab meat as a topping for the soup.
Cold Avocado Soup
Three ripe avocados, peeled and cut into quarters
Two cups home made Chicken Stock, or Shrimp Stock
Kosher salt, and ground White Pepper
¾ cup heavy Cream
Additional Avocado slices for garnish
Fine diced scallions and Parsley, mixed together for garnish and flavor
Cold Boiled Shrimp, peeled, or fresh lump crab meat, for garnish.
Put the Avocado pieces and some of the stock through the Cuisinart.
Add salt and pepper to taste
Add in a bit of fresh Basil if you like that, and a shake of ground Nutmeg
Pour the pureed Avocado Into a small, heavy stainless Steel or Le Creuset pan, and add the remaining
Chicken Stock.
On medium heat, bring to a boil, then quickly reduce the temperature to a simmer.
Add in the heavy Cream, and mix well.
Adjust the seasoning.
Transfer to a suitable container, and chill for several hours.
Serve in chilled bowls, and garnish with
Sprinkle some of the diced scallion/ Parsley on top of each bowl
Garnish with Avocado slices and the Chilled Shrimp or Crab meat.
