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Wednesday, May 23, 2007

Avocado Soup with Ancho Cream



If you like avocados, you will love this soup. It was simple to make and the taste is incredible. I prepared this and a cannelloni dish last night after getting home from work, walking the dog twice and working out. I let it chill for an hour, but think it would have been better if it chilled a little longer. I think that the recipe I based this on came from Bon Appetit, but I am not 100% positive on this. Anyway, this serves as great summertime first coarse when a salad just doesn't sound good.
Avocado Soup with Ancho Cream
Soup:
1 (14 oz) can vegetable broth
2 large ripe avocados (1 to 1 1/2 lbs), halved, pitted & peeled
2 Tbsp. fresh lime juice
1/8 tsp. chipotle chile pepper
1/4 cup whipping cream
Ancho Cream:
1 large dried ancho chile
1/4 cup whipping cream
For Soup: Combine 1 cup vegetable broth, avocado, lime juice and chile powder in processor: blend until smooth. Add remaining broth and blend. transfer to a large bowl; cover and refrigerate at least 1 hour and up to 1 day. Season to taste with salt and pepper.
For Ancho Cream: Stem chile, halve and remove seeds. Heat small skillet over medium heat. Add chile and toast pieces on each side until pliable and aromatic, turning occasionally, about 2 minutes. Transfer to a small bowl and add boiling water to cover. Soak 30 minutes. Drain water; transfer chile to small food processor and puree (you may want to keep a small amount of water to help puree). Stain ancho puree into small bowl, pressing on solids. Place whipping cream in another small bowl and whisk in 1 tablespoon ancho puree liquid. Chill until ready to use. Can be made 1 day ahead.
Ladle soup into 6 bowls. Drizzle with ancho cram and serve.

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