Home Forums Hunting & Shooting Food, Cooking, and Game Preparation 2011 Campfire Recipes.

Avocado and Leek Soup

Three or four ripe Avocados, peeled, cut into slices
One Leek. Thinly slice the white portion, and some of the more tender green
Two tablespoons butter
1/2 cup Heavy Cream
One quart Chicken stock
Kosher Salt, fresh ground Black Pepper
Penzey's Medium Chili powder

In a heavy pot, brown the sliced Leek in the butter.
Place in Food processor, along with 1/4 cup of the Chicken Stock, and puree
Add the Avocado slices and another 1/4 cup stock. Puree
Transfer back to the heavy pot, add the rest of the stock, and bring to a slow boil.
Check the seasoning, add in the Heavy Cream, return to a boil. Stir well, and remove from the heat.
Cool on top of stove for 10 min, then transfer to a glass or metal bowl, and place in the refrigerator until chilled.

Serve, garnished with an Avocado slice, Lump Crab Meat, Cold Boiled Shrimp, or a mixture of fresh Parsley and Scallions. Top with Sour Cream, or Creme Fraiche.