Avocado Veloute Soup
Ingredients
6 tbsp sweet butter
1 cup finely minced scallions green part, only
2 garlic cloves, mashed
1 1/2 large ripe avocados
1 lemon, juice of
4 tbsp flour
6 cup hot chicken stock
1 salt
1 freshly ground white pepper
3 egg yolks
1 cup heavy cream
1 few drops tabasco
GARNISH
1 finely minced fresh chives
1/2 cup heavy cream, whipped and slightly s, alted
Preparation
In a small heavy saucepan melt 2 T butter. Add the scallions and
garlic and cook, covered, over low heat for 5 minutes or until the
scallions are very soft but not browned. Remove them to the top part
of a blender. Add the coarsely mashed pulp of 1 large avocado.
Sprinkle with 1/2 of the lemon juice and blend the mixture at high
spped until it becomes a smooth puree. Set aside. In a large saucepan
melt the remaining butter. Add the flour and cook the mixture,
stirring constantly, for 2 minutes without browning. Add the hot
chicken stock and whisk until the soup becomes slightly thick and
very smooth. Season the soup with salt and pepper and let it simmer,
partially covered, for 30 to 40 minutes. In a mixing bowl combine the
egg yolks, Tabasco and cream and blend them well. Fold the avocado
puree into the cream and yolk mixture. Pour the mixture into the soup
and, stirring constantly, heat the soup through without letting it
come to a boil. Correct the seasoning and keep the soup warm. Peel
the remaining 1/2 avocado and cut it into tiny cubes. Sprinkle with
remaining lemon juice and add them to the soup just before serving.
Serve the soup garnished with chives and a spoonful of whipped cream.
NOTE: You may serve the soup cold and vary it by substituting Creme
Fraiche for the whipped cream and fresh chervil for the chives.
Servings: 6
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