Cold Avocado Soup with Lobster and Scallions
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
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4
avocados
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1
cup cream
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2 cups
chicken broth
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1
small dried chipotle pepper
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1/2
teaspoon cayenne pepper
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1/2
lemon, juiced
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6-8
ounces fresh lobster (or crab) meat, chilled
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4
scallions, greens only, chopped
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salt and pepper
- 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.
- 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.
- Add the cayenne and salt and pepper to taste. If you like a little more acidity you can add more lemon juice as well.
- 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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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 =)
Has anyone tried serving this warm vs. chilled?
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!
Made this last night and it was a HUGE hit! thank you so much for the recipe, and great meeting you at the picnic!
I've been looking for a great avocado soup for summer and this is definitely the ticket. It looks fabulous!
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.
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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...
I can't wait to try this. Like yer ham hat.
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?
Whoops, forgot the cream. Fixed! Thanks!
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