Prep Time: 20 minutes Chill Time: 2 hours.
Chilled Avocado Soup with Poached Shrimp
6 ea. Hass avocado's (peeled and pitted) 15½ oz. can of chicken
broth juice of ½ lemon 12 oz. sour cream ½ bu. Cilantro (rough
chop) to taste salt, pepper, Tabasco & cumin 24 ea. peeled,
de-veined shrimp poached in white wine for 5 minutes and
thoroughly chilled. 2 ea. fresh jalapeno's (thinly sliced)
optional
method Take avocado's, chicken broth and lemon juice place in a
blender and puree until smooth, put pureed mixture in a bowl
large enough to accommodate mixing. Add sour cream and seasoning
and mix well. Store in refrigerator for at least 2 hours until
thoroughly chilled. 1 hour prior to service place serving bowls
in freezer, at the same time place spoons in refrigerator so
they are also chilled. Bowl soup garnish with cilantro,
jalapeno's and shrimp, stay cool and bon appetit.
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About the author:
Phillip V. Denfeld has been an executive chef for nearly 30
years at various 5-star hotels and restaurants across the
nation. He is currently a culinary instructor living the in the
South Florida area and writes exclusive recipes for
http://www.cigar-review.com
