Avocado Soup With Radishes And Cilantro Cream
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Avocado Soup With Radishes And Cilantro Cream
  Avocado    Cilantro    Soups    Creams  
Last updated 6/12/2012 1:05:35 AM. Recipe ID 30630. Report a problem with this recipe.
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      Title: Avocado soup with radishes and cilantro cream
 Categories: 
      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 Ginger; 1 1/2 inches
      1    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.
 




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Recipe ID 30630 (Apr 03, 2005)

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