Spring

Cold Avocado Soup with Lobster and Scallions

by:
June  1, 2010
4
1 Ratings
Cold Avocado Soup with Lobster and Scallions
  • Serves 6-8 as a starter
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

What You'll Need
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
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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  • Jeff Resnikoff
    Jeff Resnikoff
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  • TheWimpyVegetarian
    TheWimpyVegetarian
  • Allison Cay Parker
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10 Reviews

Jeff R.
Jeff R. May 13, 2017
Holy crap this was good!!!! I've never made a cold soup before....always seemed like a copout. Left out the Cayenne at the request of my guest. But I will make this again, and I will use the Cayenne. Also, I had no idea what size chipotle pepper was small, so I used the smallest in the pack. Added a great flavor....I may add a second one next time =)
 
Grapejuice26
Grapejuice26 December 21, 2013
Has anyone tried serving this warm vs. chilled?
 
Ghazzzit
Ghazzzit May 26, 2013
This was delicious!!! I had a ton of avocados staring at me without a purpose and this was a the perfect solution. I ended up infusing veggie stock with half a jalapeno (all I had on hand) and served it without any protein accompaniment. Rich and incredibly yummy. Thank you!
 
PhoebeLapine
PhoebeLapine June 11, 2010
Made this last night and it was a HUGE hit! thank you so much for the recipe, and great meeting you at the picnic!
 
TheWimpyVegetarian
TheWimpyVegetarian June 7, 2010
I've been looking for a great avocado soup for summer and this is definitely the ticket. It looks fabulous!
 
Allison C.
Allison C. June 2, 2010
Nice picture. And, I can vouch for how delicious this soup is! I am still relishing the memory of its cool creamy indulgence, thanks to your generosity at the NYC Food52 potluck. Thanks for posting.
 
ChefJune
ChefJune June 1, 2010
Milles mercis! This recipe is definitely going to be getting some mileage at Chez Julia this summer. Sounds divine. ;) I've been having a "thing" with wild Gulf shrimp, and am thinking they'd be as good as lobster in this...
 
EmilyNunn
EmilyNunn June 1, 2010
I can't wait to try this. Like yer ham hat.
 
SallyCan
SallyCan June 1, 2010
I'm glad you posted this recipe, because it looked so fabulous in your potluck picture. Chipoltle added to the broth is nice; I do the same when making enchilada sauce.
How much cream do you use?
 
lechef
lechef June 1, 2010
Whoops, forgot the cream. Fixed! Thanks!