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Archive for June 11th, 2009

Although this soup is very rich, I have modified it to a slightly healthier version and suggest about 1/2 cup servings otherwise you won’t have room for dinner!
Modified from Epicurious.

Cold Avocado Soup with Cilantro Oil

Cold Avocado Soup with Cilantro Oil

For soup

  • 1 fresh ear of corn, shucked (or 1 cup frozen corn)
  • 2 cups plus 2 tablespoons water
  • 1 garlic clove, smashed
  • 1 1/2 teaspoons salt
  • 3/4 cups chopped white onion
  • 1 fresh serrano chile, stemmed and coarsely chopped (including seeds)
  • 1 firm-ripe California avocados
  • 4 tablespoons fresh lime juice
  • 1/4 cup low fat yogurt
  • 1/4 tsp smoked paprika (if using frozen corn)

For cilantro oil

  • 1 cup coarsely chopped fresh cilantro
  • 1/4 cup olive oil
  • 1/2 teaspoon salt

To make soup:

  1. Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
  2. Bring kernels, smoked paprika if using frozen corn, (or cob pieces), 2 cups water, garlic, salt, chili and 1/2 cup onion to a boil in a saucepan and boil until liquid is reduced to about 2 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
  3. Purée corn mixture remaining 1/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
  4. Quarter, pit, and peel the avocado, then add to blender with the lime juice and purée until smooth. Add yogurt and purée again. Transfer soup to a bowl and cover surface with plastic wrap and chill soup at least 1 hour.

Prepare cilantro oil while soup chills:

  1. Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times.
  2. Transfer to a pointed tip decorator bottle.

Assemble soup:

  1. Season soup with salt and ladle into 4 small soup bowls. Drizzle cilantro oil.

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