Avocado Soup With Green Peppercorns Food

CHILLED AVOCADO SOUP

Steps:

• Place avocado in a blender, cover and process until smooth. While processing, gradually add broth; process until smooth. Add the remaining ingredients; cover and process until blended. Refrigerate for 1 hour or until chilled.

COOL AVOCADO-CORN SOUP RECIPE

Steps:

• Place the avocado, onions, garlic, and Swanson® Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
• Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
• Ladle the soup into bowls. Garnish each serving with a single shrimp.

AVOCADO GAZPACHO

Steps:

• Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

AVOCADO SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.

AVOCADO SOUP WITH GREEN PEPPERCORNS

Steps:

• In a large saucepan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring frequently. Add the avocados and chicken stock and bring to a boil over high heat. Reduce the heat to moderate and cook for 20 minutes. Cool to room temperature.
• Purée the soup mixture in a blender until very smooth. Transfer back to the saucepan and bring to a boil over high heat. Add the peppercorns and salt and pepper. Reduce the heat to moderate and cook for 10 minutes. Serve with a garnish of cilantro and a few peppercorns.
• Note: Delicious with warm tortillas or tortilla chips served with tomato salsa cruda and fresh Mexican cheese.

COLD AVOCADO SOUP WITH CHILI CORIANDER CREAM

Steps:

• Halve, pit and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, Tabasco, and salt and pepper to taste until smooth. Transfer soup to a large bowl. Thin soup with enough of remaining cup ice water to reach desired consistency and chill, covered with plastic wrap, until very cold, at least 2 hours and up to 4 (soup will discolor if kept longer).
• Serve soup drizzled with chili coriander cream and garnished with coriander sprigs.

GRATINEED CHICKEN SOUP WITH PINK PEPPERCORNS

Steps:

• Set a large soup pot over medium-high heat. Add the chicken thighs, skin side down, and season with salt. Cook for 3 to 4 minutes on each side, until golden, stirring them around a little so the meat won't stick to the bottom. (Be careful not to burn yourself with the sizzling chicken fat.).
• Remove the chicken from the pot and set aside on a plate. Pour out and discard the excess fat from the pot. Lower the heat to medium-low. Melt the butter in the pot, add the garlic and onions, season with salt, and stir. Cover and cook for 25 minutes, stirring from time to time to avoid colouring, until the onions are very soft.
• While the onions are cooking, remove the skin from the chicken thighs- don't worry if you can't remove all of it. When the onions are soft, add the flour, if using, and stir to blend. Add the chicken, bay leaves, wine, and stock. Grind the peppercorns with a mortar and pestle or spice grinder, or by crushing them on a cutting board with a rolling pin. Reserve 1 teaspoon for garnish, and add the rest to the pot. Bring the soup to a simmer, cover, and cook for 30 to 35 minutes, until the chicken is cooked through. Let it simmer for 20 more minutes, uncovered. (The recipe can be made a day ahead up to this point. Let cool, cover, and refrigerate. The next day, skim the chicken fat from the surface.).
• Preheat the oven on the broiler setting. Remove the chicken thighs from the pot and bone them with a fork and knife. Discard the bones and any remaining strips of skin, and cut the meat into bite-size chunks. Return the meat to the pot, stir, taste the broth, and adjust the seasoning. Ladle the soup into ovenproof bowls or soup plates, top each with a slice of bread, and sprinkle with grated cheese.
• Put the bowls under the broiler for a few minutes, watching them closely, until the cheese is melted, bubbly in places, and lightly golden. (If your oven isn't large enough to accommodate all the bowls, work in batches: the first bowls will be a bit less hot than the last, but still hot enough.) Sprinkle with the reserved peppercorns and serve: set each bowl on a folded napkin if your table needs to be protected from heat, and warn your guests that the bowls and soup will be very hot.