Chilled Chicken And Avocado Bisque
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Chilled Chicken And Avocado Bisque
  Chicken    Avocado    Bisque  
Last updated 6/12/2012 1:14:39 AM. Recipe ID 43665. Report a problem with this recipe.
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      Title: Chilled chicken and avocado bisque
 Categories: Charlotte, Observer
      Yield: 4 Servings
      1 md Avocado; very ripe
      3 c  Cold chicken stock; fat
           -skimmed off
      1 c  Sour cream; divided
           Salt and freshly ground
           -black pepper; to taste
      1 pn Cayenne pepper OR a few
           -drops tabasco
      2 tb Chives; finely minced
      1    Boneless chicken breast;
      1 tb Green or red chiles; minced
      2 tb Roasted red bell pepper;
  Using stainless-steel knife, peel and pit avocado and cut into chunks.
  Puree in food processor or by rubbing through sieve with wooden spoon.
  Blend in chicken stock using blender, food processor or wire whisk.
  Beat in 2/3 cup sour cream until smooth and frothy. Season with salt
  and peppers or Tabasco and 1 tablespoon chives. Place in refrigerator
  to chill and thicken for 2 to 3 hours. (Can be made to this point up
  to 24 hours in advance; cover tightly with plastic wrap.)
  About 30 minutes before serving, place 4 soup cups or bowls in
  refrigerator to chill. Let chicken stand at room temperature (no more
  than 30 minutes). Cut chicken in fine dice or shred. Using fork, beat
  remaining 1/3 cup sour cream until thin. Place chicken in chilled
  cups. Ladle bisque over it. Drizzle beaten sour cream over it and
  garnish with remaining 1 tablespoon chives, minced chiles, roasted
  red pepper or pimiento, if desired. Serve cold.
  Notes: When we wrote about the return of soups last January, this was
  our hands-down favorite. The flavor is rich and the color is
  beautiful. It's from ``The Whole World Loves Chicken Soup,'' by Mimi
  Sheraton (Warner Books, 1995).

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Recipe ID 43665 (Apr 03, 2005)

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