July 2, 2008

 or dinner tonight, I decided on something cool.. like cold cool, since it is so hot out. I have always wanted to make it and it was always "I will have to try that someday". Today was the day.

Avocado Soup

   1 Tablespoon olive oil
      2 cups chopped yellow onions
      4 garlic cloves, chopped
      1 Jalapeno peppers chopped, toss the seeds in if you want a little more spice.
        Sea salt - to taste
       Freshly-ground black pepper - to taste
      4 large or 5 Ripe Haas avocados (organic if you can) -peeled, cut in chunks
      1 quart chicken stock
      1/2 cup sour cream
      1/2 cup chopped cilantro
      2 tablespoons freshly squeezed lime juice
         
Heat oil in stock pot over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to 20 minutes or until avocados are soft. Add sour cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve.

Comments: This pureed soup is delicious hot and delicious
cold. Yields are high to allow for leftovers! Soup will be thicker when cold so thin if desired with milk, cream, stock or water.
Also, this pureed soup lends itself to other garnishes:
A dollop of sour cream.
A sprinkling of herbs.
A spoonful of red or green salsa (crunchy texture
contrast). Freshly fried tortilla chips floating on top.
Several of the above!

I would have to say it is excellent warm, I had some for lunch. I have to wait for it to cool down to see if it is equally good cold.

The garden and green house are doing right smart, I would not be surprised if the tomatoes will be blushing soon. The beans and corn are looking good. The pigs are growing quickly. They will come up to me now to take tidbits from my hand. Yes, they will be eaten one day, but I like to treat them good while they are here.