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Avocado Soup With Papaya Pepper Relish

Natural.Foodie's picture
  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)
  Salt 1⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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