Avocado veloute soup
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Avocado veloute soup
  Avocado    Soups  
Last updated 6/12/2012 1:05:35 AM. Recipe ID 30640. Report a problem with this recipe.
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      Title: Avocado veloute soup
 Categories: Soups
      Yield: 6 Servings
 
      6 tb Sweet butter
      1 c  Finely minced scallions
           -green part only
      2    Garlic cloves, mashed
  1 1/2 lg Ripe avocados
      1    Lemon, juice of
      4 tb Flour
      6 c  Hot chicken stock
           Salt
           Freshly ground white pepper
      3    Egg yolks
      1 c  Heavy cream
           Few drops Tabasco

MMMMM--------------------------GARNISH-------------------------------
           Finely minced fresh chives
    1/2 c  Heavy cream, whipped and
           -slightly salted
 
  In a small heavy saucepan melt 2 T butter.  Add the scallions and
  garlic and cook, covered, over low heat for 5 minutes or until the
  scallions are very soft but not browned. Remove them to the top part
  of a blender. Add the coarsely mashed pulp of 1 large avocado.
  Sprinkle with 1/2 of the lemon juice and blend the mixture at high
  spped until it becomes a smooth puree. Set aside. In a large saucepan
  melt the remaining butter. Add the flour and cook the mixture,
  stirring constantly, for 2 minutes without browning. Add the hot
  chicken stock and whisk until the soup becomes slightly thick and
  very smooth.  Season the soup with salt and pepper and let it simmer,
  partially covered, for 30 to 40 minutes. In a mixing bowl combine the
  egg yolks, Tabasco and cream and blend them well. Fold the avocado
  puree into the cream and yolk mixture. Pour the mixture into the soup
  and, stirring constantly, heat the soup through without letting it
  come to a boil. Correct the seasoning and keep the soup warm. Peel
  the remaining 1/2 avocado and cut it into tiny cubes. Sprinkle with
  remaining lemon juice and add them to the soup just before serving.
  Serve the soup garnished with chives and a spoonful of whipped cream.
  NOTE: You may serve the soup cold and vary it by substituting Creme
  Fraiche for the whipped cream and fresh chervil for the chives.
  




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Recipe ID 30640 (Apr 03, 2005)

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