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Post by Deleted on Aug 3, 2010 14:14:19 GMT
Here's one from NOLA local chef Emeril Lagasse I've had from the Farmer's Market.I imagine one could probably substitute plain yogurt for the heavy cream,although,haven't tried it with yoghurt.I would also use more cilantro than the recipe calls for.
Cold Avocado Soup
3 large ripe avocados (cut into 1/2 inch size pieces) 1/2 cup chicken stock 1/4 cup minced scallions 2 tsp. minced fresh cilantro 1 tsp. cayenne pepper 3 tlbs. fresh lemon juice 1 cup heavy cream 1 tlb. olive oil 1/2 tsp. cumin 1 cup corn kernels
Puree avocado and chicken stock in batches. Add cream slowly stirring it in. Saute remaining ingredients in olive oil until browned,fragrant,add to avocado mixture. Chill before serving. Serves 4-6
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Post by hwinpp on Aug 4, 2010 4:10:57 GMT
Thanks, Cas! I can get all the ingredients here. I will have to develop some initiative in the next two weeks, am a bachelor again until 19th... I suppose if I used yogurt it would be somewhat lighter?
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Post by bixaorellana on Aug 4, 2010 14:48:02 GMT
Oh no! So, how much beef are you planning to cook and eat while she's gone and won't know about it? Casimira, you said more cilantro, and even though I haven't tasted that soup, I'd say you're right. Actually, I'd change all kinds of things about it, as it seems there are ways to feature the avocado flavor more. I would leave out the cumin and the chicken stock entirely, and not saute any of the ingredients. Some parsley or chervil along with, or instead of the cilantro, might be nice. Actually, if I left out the cilantro, I'd be tempted to try it with fresh fennel. I would absolutely not use the corn kernels. It would seem that croutons, or chopped herbs &/or scallions & even a bit of minced jalapeño on the side would be better.
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Post by Deleted on Aug 4, 2010 17:39:21 GMT
I'll be sure and pass that along to Mr. Lagasse the next time I see him at the market, Bixa. Why don't you go ahead and post a separate recipe for your version of it? It sounds like a totally different soup and would certainly qualify,have at it.
HW,to answer your question,I think the substitution of yogurt would lend a different taste,and yes,not be as heavy. I know some folks who don't like a yogurt taste.One could also use 1/2 and 1/2 or plain milk,I suppose.
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Post by Deleted on Aug 5, 2010 10:34:14 GMT
Yesterday,I found a long lost cookbook that I adore and have been missing terribly. Anyway,one of the recipes in there (Miami Spice) is this recipe for another cold avocado soup you might be interested in HW.
Avocado Soup (serves 4)
3 small ripe avocados (equivalent of 2 cups,diced) 2 ripe tomatoes 1/2 cup finely chopped onion 1-2 large garlic cloves,minced 1/2 scotch bonnet chili pepper or 1-2 jalapenos,seeded and minced 1/2 cup finely chopped fresh cilantro leaves 1/2 cup fresh squeezed lime juice 1 tsp. ground cumin,or to taste 1/2 cup olive oil salt and pepper to taste about 2 cups of milk 2 Tlbs. sour cream 1 Tlb. chopped fresh chives, for garnish
Combine the avocados,tomatoes,garlic,chili,cilantro,lime juice,olive oil,cumin, salt and pepper in a food processor and puree until smooth. Blend in enough milk to obtain a thick but pourable soup. Correct the seasonings. This soup should be highly seasoned. Ladle into bowls,add dollop of sour cream to each and garnish with a sprinkling of fresh chives.
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Post by hwinpp on Aug 6, 2010 8:21:48 GMT
Sounds more interesting to me right now. I cannot get chicken stock for the first recipe...
And yes, I'm eating BEEF!
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Post by Kimby on Aug 6, 2010 15:05:02 GMT
My question about Summertime Soups is:
Who is ready to come over and make one or more of these lovely sounding soups for me? I'll set up the table on the deck where we can listen to the creek burbling and the wind in the pine trees....
I am NOT a soup maker, nor a baker, sadly. But I have great hopes that as Mr. Kimby enters retirement in upcoming years he will adopt some of these lovely hobbies....
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Post by Deleted on Aug 6, 2010 16:50:54 GMT
I have trouble getting a grip on "cold" soups, including gazpacho. However there are plenty of soups that I would be happy to eat lukewarm or at room temperature.
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Post by Kimby on Aug 6, 2010 19:25:06 GMT
I'm with you on that, K2. I wasn't thinking of chilled soups, just not hot soups.
(Though as soon as the sun goes down in Montana, even in summer, I'm back to thinking of hot soups.)
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Post by lagatta on Aug 10, 2010 15:32:17 GMT
Summertime soups aren't all cold. How about minestrone and its cousins? Some soups can only be at their prime when made with fresh summer vegetables and herbs.
Here they are nice when the evenings can be a bit cooler, in August and September.
I'd also add several of the fish-and-seafood-based "meal soups" to the summertime list.
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Post by Deleted on Aug 10, 2010 19:49:18 GMT
'Tis true,yes,I would most certainly classify bouillabaisse in the summertime soups although never limit it to that. Actually,the times I have made my best were in the summer ,with an abundance of fresh local seafoods available.Once in NY, my favorite had lobster,bay scallops and a nice white fish common up there,weak fish.
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Post by lagatta on Aug 17, 2010 15:37:02 GMT
Minestrone with pesto is a classic summertime or early autumn "meal soup". This is a fairly accurate version, and of course you are welcome to vary it according to what produce and herbs you have on hand. In the temperate Northern hemisphere, basil is one of the least hardy herbs, so if you want to make this a bit later in the autumn, pick or buy your basil soon and freeze it finely chopped, with some olive oil. italianfood.about.com/od/heartysoups/r/blr0153.htmHere I can buy frozen borlotti at Italian and Portuguese markets. Frozen is as good as fresh, tinned or dried can be used but they tend to be mushy. The above version is vegetarian, but you could use a good homemade chicken stock too if you prefer. casimira, what on earth is weak fish?
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Post by Deleted on Aug 19, 2010 2:46:13 GMT
Lagatta,oh,weak fish is fabulous,it's a coastal fish that runs in the spring and summer from Cape Cod on down to Florida. I believe, it's in the Drum family. Very firm flesh,it's also known as gray seatrout. It's wonderful grilled or, as mentioned,in a bouillabaisse. We used to go surf casting for it while growing up,right out of the Atlantic.
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Post by mickthecactus on Aug 19, 2010 14:27:06 GMT
Just realised what Cilantro is. Coriander to me.
Not overly popular here but I love it...
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