Wednesday, 16 March 2011 13:00
Bitchin' Supperclub Bitchin’ Supperclub: Avocado Soup
We’re switching up the Bitchin’ Supperclub this week; challenging our fans to make something a little different, but equally as Bitchin’.
A huge thanks to Tim Cox for posting and sending us this recipe! On to your Challenge!
Avocado Soup:
Ingredients
2 Avocados
2 Tablespoons of lime juice
1/2 tsp of kosher salt
1/2 cup chicken stock
1/4 tsp Cayenne pepper
Half and Half
1 Mango
Salt
Shallot
Onion
Lime Juice
Cilantro
Tortilla
Cream
Soup: Cut up avocados and put them in a food processor, adding lime juice and kosher salt. Pulse until chunky, then scrape down the bowl and add 1/2 cup of good chicken stock slowly while the machine is still running. Stop and check the consistency to control how thick or thin you’d like it to be. When you get it to where you want it, pour it out into a bowl and add cayenne pepper and salt to taste. Then, stir in a little bit of half and half until the flavors are to your liking. Place in a chilled bowl and put it in the fridge while you make the mango salsa.
Mango: This is real simple get one! Peel a mango and dice it up into 1/4-inch cubes. Toss it with some salt, some minced shallot or onion, some lime juice and as much or as little cilantro as you like. Let it sit for at least 30 minutes in the fridge. Take a tortilla and cut it into 2-inch rounds or into triangles and toast lightly.
To plate this dish, poor the soup into a dish and place a tortilla round on top. Scoop some salsa on to the tortilla and you’re golden. You can put 2 layers of the mango and tortilla just for fun. You can also dress with dollops of sour cream.
Remember, we love to gawk at all foodie pictures, so be sure to post your awesome snapshots to our Facebook group. Don’t be shy, everyone’s doing it!
