Avocado cream soup PDF Print E-mail

Avocado Cream Soup (Sopa de Aguacate)

3 large ripe avocados, peeled, halved, seeded and diced
1 1/2 cups heavy cream
6 cups chicken stock, fresh or canned
1/4 cup pale dry sherry (optional)
1 teaspoon salt
1/2 teaspoon round white pepper
3 corn tortillas, quartered and fried until crisp

Pur?e the diced avocados in 3 batches, combining 1/3 of the dice and 1/2 cup of cream at a time in a blender container and blending at high speed for 30 seconds.

In a 3-quart non-reactive saucepan, bring the stock to a boil over high heat, reduce the heat to low, and when the stock is simmering, stir in the avocado pur?e. Add the sherry, salt and pepper, and taste for seasoning.

To serve the soup hot, pour it into a tureen and strew the top with tortilla quarters or avocado slices. Or refrigerate and serve it cold.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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