How To make Sopa De Palta Avocado Soup
Stephen Ceideburg 1 1/2 l Chicken Stock
2 Stalks celery
Parsley sprigs 1/4 ts Nutmeg
1 d Chilli powder
2 Egg yolks
1/2 c Cream
3 Avocados
This soup can be served hot or cold. It is important not to cook the avocado for any length of time because it can develop a bitter flavour. Bring to the boil 1.5 L rich chicken stock, together with 2 stalks of celery, roughly chopped, several springs of parsley, left whole, 1/4 teaspoon nutmeg and a dash of chilli powder or nutmeg. Simmer for half an hour. Remove and discard the celery and parsley. In a large bowl, beat together 2 egg yolks and 1/2 cup cream (or lower fat and cholesterol content by substituting evaporated skim milk). Gradually add hot soup. stirring constant- ly so that the egg doesn't curdle. Return the mixture to the saucepan over low heat and continue stirring until the soup thickens somewhat. Mash or process the flesh of 3 avocados and stir into the soup until well blended. Serve. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 7/13/93. Courtesy Mark Herron.
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Sopa de Palta Hass
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Receta presentada en programa matutino del canal chileno Canal 13.
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Mira la receta de esta sopa fría de palta del Chef Rodrigo Toso, te dejará sin palabras. Link del paso a paso en videos de Chefs TV
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Switch out Sour Cream for Avocado Cream Sauce
A sauce that's not only for my curried lamb chops but an excellent substitute for sour cream if there is none. You can use it on tacos, corn cakes, soups, potato, egg, or tuna salad.
Snapshot Recipe:
1 large avocado
5 ounces Greek plain yogurt
1 tablespoon mayonnaise
1/2 lemon juice and zest
1/4 cup cilantro, coarsely chopped
1/4 teaspoon garam masala
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
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