Avocado Soup With Papaya Pepper Relish
|Unsalted butter||2 Teaspoon|
|Onion||1 Small, minced|
|Carrot||1 , minced|
|Celery ribs||2 Small, minced|
|Garlic||1 Clove (5 gm), minced|
|Chicken stock/Canned broth||4 Cup (64 tbs)|
|Heavy cream||1 Cup (16 tbs), chilled|
|Red bell pepper||1 Small|
|Poblano pepper||To Taste|
|Avocados||2 Large, cut into 2/4 inch dice (Preferably Hass)|
|Fresh lime juice||2 Tablespoon|
|Minced fresh coriander||5 Tablespoon (Cilantro)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Papaya||1 Small, peeled, seeded and cut into 1/4 inch dice|
|Walnut oil||1 Teaspoon|
|Jalapeno peppers||3 , seeded and minced|
1. In a large saucepan or flameproof casserole, melt the butter over moderate heat. Add the onion, carrot, celery and garlic and cook, stirring, until softened but not browned, about 6 minutes. Add the chicken stock and bring to a boil. Remove from the heat and let cool to room temperature. Stir in the cream and refrigerate until well chilled, about 2 hours or overnight.
2. Roast the red bell pepper and poblano over a gas flame or under the broiler, turning, until charred all over. Put the peppers in a paper bag and let steam for 10 minutes. Peel and seed the peppers and discard the cores. Cut the peppers into 1/4-inch dice.
3. Whisk the diced avocados into the chilled soup until they begin to break up and thicken it slightly. Stir in 1 tablespoon of the lime juice, 2 1/2 tablespoons of the coriander, 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper. Refrigerate until the flavors are well blended.
4. In a small bowl, combine the papaya and the roasted red pepper and poblano with the remaining 1 tablespoon lime juice and 2 1/2 tablespoons coriander. Stir in the walnut oil and the remaining 1/8 teaspoon each of salt and black pepper. Serve the soup chilled, with a dollop of the papaya relish and a sprinkling of the minced jalapenos.