Avocado Soup |
Name: |
Nathalie Alcantara |
Base: |
Fort Drum NY |
Recipe: |
Ingredients:
2 Large avocados
2 cup Chicken broth
Salt and pepper to taste
2 cup Whipping cream
2 tbsp Cognac
2 tbsp Sherry
Frozen avocado shell cups
Procedure:
Peel avocados and dice pulp.Puree pulp in
blender container with chicken broth.
Season to taste with salt and pepper.
Gradually stir in whipping cream. Chill.
Add cognac and sherry just before serving.
Note: To make frozen avocado-shell cups for
soup, cut a slice from stem end of avocado.
Scoop out pulp and discard seed. Reserve cap
Use pulp for soup or puree with small amount
of lemon juice and freeze for future use.
Place shell upright in cup or egg carton.
freeze until firm. To serve, embed avocado
shell in crushed ice in a dessert dish or
soup icer.
Carefully spoon in soup and lean cap
against side of avocado.
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