Follow by Email

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
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.

No comments: