Avocado soup with radishes & cilantro cream
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Avocado soup with radishes & cilantro cream
  Avocado    Cilantro    Soups    Creams  
Last updated 6/12/2012 1:00:44 AM. Recipe ID 23957. Report a problem with this recipe.
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      Title: Avocado soup with radishes & cilantro cream
 Categories: Soups
      Yield: 1 servings
 
      2 tb Avocado oil
      1 tb Walnut Oil or 3 T. Fruity
           Olive Oil
      1 md Yellow Onion, chopped
      4    Cloves Garlic, peeled and
           Minced
      1    Piece of Ginger,1 1/2 inches
           Long, peeled and minced
      3    Serrano or jalapeno chili
           Peppers, stemmed, seeded and
           Minced
      4 c  Chicken stock
      3    Ripe Avocados, preferably
           The Haas variety
      2    Limes
    1/2 c  Sour cream
      2 tb Half-and-half
    1/4 c  Cilantro leaves, very finely
           Minced
      1 ts Ground Coriander
           Salt
      1 bn Radishes, 10-12
           Black pepper
 
   Heat the Avocado oil or two tablespoons of the olive oil in a
  saucepan and add chopped onion. Saute for 5 minutes and add garlic,
  ginger and 2 of the peppers. Saute for another 5 minutes. Add the
  stock, simmer for 10 minutes and remove from heat.
   While the stock and vegetables are simmering, cut the Avocados in
  half and seed and peel them. Chop the Avocados, toss them with the
  juice of 1 lime and place about half the Avocado in a blender
  container. Add hot stock and vegetables until container is about 3/4
  full and process until the mixture is smooth and liquid. Chill the
  soup thoroughly, preferably for several hours.
   To make the cilantro cream, stir the sour cream and half-and-half
  together, add the chopped cilantro, the remaining chili pepper, the
  ground coriander and salt to taste. Chill until you are ready to use
  it.
   Cut the radishes in small julienne and toss with the walnut oil or
  the remaining olive oil, the juice of 1/2 lime and salt to taste.
  Chill until you are ready to use them.
   Taste the chilled soup and add salt and more lime juice to taste.
  Ladle it into chilled soup bowls. Top each serving with a tablespoon
  of cilantro cream and a tablespoon of julienned radishes.
  
  Variation This soup is also delicious when served hot and is an ideal
  opening to a hearty Mexican meal.
  
  From: The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan
  
  Posted 




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Recipe ID 23957 (Apr 03, 2005)

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