by lechef
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Photo by lechef
4 avocados Ask a question about this ingredient
1 cup cream Ask a question about this ingredient
2 cups chicken broth Ask a question about this ingredient
1 small dried chipotle pepper Ask a question about this ingredient
1/2 teaspoon cayenne pepper Ask a question about this ingredient
1/2 lemon, juiced Ask a question about this ingredient
6-8 ounces fresh lobster (or crab) meat, chilled Ask a question about this ingredient
4 scallions, greens only, chopped Ask a question about this ingredient
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.
Ask a question about this stepCut 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.
Ask a question about this stepAdd the cayenne and salt and pepper to taste. If you like a little more acidity you can add more lemon juice as well.
Ask a question about this stepWhen 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.
Ask a question about this stepI'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.
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'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?
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Made this last night and it was a HUGE hit! thank you so much for the recipe, and great meeting you at the picnic!