Green Summer Soup
2 large ripe avocados, peeled, pitted and diced
1 TBSP. chopped shallots
1 TBSP. olive oil
2 cups chicken stock
1 cup heavy cream
salt and pepper to taste
1/4 tsp. ground nutmeg
1 tomato, peeled, seeded and diced
or
1/2 cup sour cream
or
a handful of crisp, seasoned croutons
Puree avocado in a blender or food processor until smooth.
Saute chopped shallots in olive oil until tender but not
brown; set aside to cool.
In a large bowl, whisk together avocado puree with chicken
stock, heavy cream and shallots until smooth.
Stir in salt, pepper and nutmeg; adjust seasonings to taste.
Chill for at least an hour before serving.
Garnish with diced tomato, a teaspoon of sour cream or croutons.
Serves 4 lucky people.
Cold Crab Soup
3 TBSP. olive oil
6 scallions, white part only, finely chopped
(reserve greens for garnish)
1 pint yellow cherry tomatoes, chopped
1 large yellow pepper, seeded and diced
1 large stalk fresh basil
6 cups chicken stock
1/4 cup whipping cream
salt and pepper to taste
2 cups cold cooked crabmeat
cocktail sauce
Heat oil in skillet, add chopped scallions and
saute gently for 2-3 minutes. Add the tomatoes
and pepper and continue sauteing for another
couple of minutes.
Add the chicken stock and basil. Bring to a boil.
Reduce heat and simmer for 10 minutes. Remove basil.
Puree the soup in a blender.
Stir in the cream and seasonings and chill for 2 hours
or more.
When ready to serve, put soup into bowls. Garnish with
the cold crabmeat topped with a dash of cocktail sauce
and the finely chopped scallion greens.
Makes enough for 6 crab lovers.