How To make Sopa De Palta Avocado Soup
Stephen Ceideburg 1 1/2 l Chicken Stock
2 Stalks celery
Parsley sprigs 1/4 ts Nutmeg
1 d Chilli powder
2 Egg yolks
1/2 c Cream
3 Avocados
This soup can be served hot or cold. It is important not to cook the avocado for any length of time because it can develop a bitter flavour. Bring to the boil 1.5 L rich chicken stock, together with 2 stalks of celery, roughly chopped, several springs of parsley, left whole, 1/4 teaspoon nutmeg and a dash of chilli powder or nutmeg. Simmer for half an hour. Remove and discard the celery and parsley. In a large bowl, beat together 2 egg yolks and 1/2 cup cream (or lower fat and cholesterol content by substituting evaporated skim milk). Gradually add hot soup. stirring constant- ly so that the egg doesn't curdle. Return the mixture to the saucepan over low heat and continue stirring until the soup thickens somewhat. Mash or process the flesh of 3 avocados and stir into the soup until well blended. Serve. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93. Courtesy Mark Herron.
How To make Sopa De Palta Avocado Soup's Videos
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Switch out Sour Cream for Avocado Cream Sauce
A sauce that's not only for my curried lamb chops but an excellent substitute for sour cream if there is none. You can use it on tacos, corn cakes, soups, potato, egg, or tuna salad.
Snapshot Recipe:
1 large avocado
5 ounces Greek plain yogurt
1 tablespoon mayonnaise
1/2 lemon juice and zest
1/4 cup cilantro, coarsely chopped
1/4 teaspoon garam masala
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
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Mexican Gazpacho ???????????? | Super easy, healthy & vegan Gazpacho with Tomatillos
If you’ve been following my account throughout the summer, you know I share a deep love for Gazpacho. The cold soups are so easy to make, perfect to meal-prep and so refreshing to zip on throughout the summer.
This Gazpacho recipe is special. The main ingredient are Mexican tomatillos. ???????? Just like red tomatoes they form the perfect base for a refreshing cold soup. I can’t recommend it more. Let me know what you think.
For the recipe I used,
- 800g tomatillos (1 can tomatillos. I used Mex-Al tomatillos. You can also use fresh tomatillos)
- 125g (1 small) green bell pepper
- 250g (1/2) cucumber
- 70g (1/2) white onion
- 85g tortilla chips salted (I used the ones from my favorite Mexican vendor in Germany Mex-Al)
- 25g virgin olive oil
- 1/2 Tsp salt
- 20g (1/2 bunch) cilantro
- Juice of 1 lime
- 15g (1/2) green chilli (more if you like it spicy)
- 400g ice cubes
Topping:
- Tortilla Chips
- Chile de Padron
- Fresh avocado
- Sour Cream or vegan alternative
- Cilantro
Yield: 3-4 portions
I used canned tomatillos since fresh ones are very hard to access in Germany. You can also use fresh ones though. ???? I recommend to roast all the veg’ beforehand. The roasting aromas will add a lot of flavor to the dish.
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Receta presentada en programa matutino del canal chileno Canal 13.
Una sopa cremosa de aguacate porfavor I May i a creamy avocado soupe please
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