Comment on this
Cold Avocado Soup with Mango-Pepper Salsa
from the kitchen of Sharmagne Leland-St. John
2 teaspoons sweet butter
2 cloves garlic, minced
1 medium onion, minced
1 carrot, minced
2 celery stalks, minced
4 cups low sodium chicken or vegetable broth
1 cup whipping cream, chilled
1 red bell pepper
1 poblano pepper
2 large ripe Haas avocados
3 tablespoons fresh lime juice
1/2 cup fresh coriander, minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 large mango peeled and pitted
1 teaspoon walnut oil
3 jalapeņos, seeded and minced
Coriander sprigs for garnish
Thinly sliced lime rounds for garnish
Melt the butter in a light weight soup kettle over medium heat.
Add minced garlic, onion, carrots, and celery. Stir until onion is
translucent and other vegetables are softened. Do not brown.
Add broth and bring to a boil. Remove from burner and let cool.
Stir in the cream and refrigerate until chilled. At least 2 hours.
Over night is better.
Roast the bell pepper and the poblano under the broiler turning
frequently until charred all over. Put them in a brown paper bag
for 10 minutes. Then remove and peel and seed them. Compost
the seeds and cores. Dice the peppers into 1/4 inch cubes.
Dice the avocado in to 1/4 inch cubes and whisk into the chilled
soup until the soup begins to thicken a bit. Stir in 1/2 of the lime
juice, half of the coriander, half of the salt and pepper. Refrigerate
again to blend flavours.
Dice the mango into 1/4 inch cubes. Combine in a bowl with the red
peppers, poblano, and the remaining lime juice and coriander. Drizzle
the walnut oil and stir. Add the remaining salt and pepper.
Ladle into chilled bowls. Place a lime slice in each bowl. Spoon a dollop
of the salsa to each slice. Top with a sprig of Cilentro and serve.