Spring

Cold Avocado Soup with Lobster and Scallions

by:
June  1, 2010
Author Notes

I adapted this recipe for the Food52 Central Park potluck picnic from an old French recipe that I found a while ago. I add chipotle pepper to the chicken broth (as in my Zesty Herbed Chicken Broth) and I finish the dish with fresh lobster and scallions. —lechef

  • Serves 6-8 as a starter
Ingredients
  • 4 avocados
  • 1 cup cream
  • 2 cups chicken broth
  • 1 small dried chipotle pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 lemon, juiced
  • 6-8 ounces fresh lobster (or crab) meat, chilled
  • 4 scallions, greens only, chopped
  • salt and pepper
In This Recipe
Directions
  1. If using chicken boullon or canned chicken stock, add 1 cup of water to 2 cups of broth, and simmer with the chipotle pepper until reduced back to 2 cups. Or use my Zesty Herbed Chicken Broth recipe and make lots of broth! The chipotle is of course optional, but I like the heat and smokiness that it provides. Chill the stock.
  2. Cut the avocados in half, remove the pits, and scoop out into a blender. Add the juice of the 1/2 lemon and the cream, and blend. Add stock as needed to get the mixture flowing smoothly in the blender.
  3. Add the cayenne and salt and pepper to taste. If you like a little more acidity you can add more lemon juice as well.
  4. When ready to serve, ladle the soup into chilled bowls, and place appx 1 T of fresh lobster meat on each plate (a nice lump). Sprinkle with fresh scallions and finish with a turn of black pepper.

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