Roasted Garlic Avocado Soup With Herbed Yogurt Crackers Food

ROASTED GARLIC AVOCADO SOUP WITH HERBED YOGURT CRACKERS

Steps:

• In a small saucepan, add garlic and avocado oil, and place over medium heat. Poach ("roast") garlic until just golden brown. Strain garlic from oil, save garlic oil for topping soup.
• Add all ingredients (avocado through white pepper--not the cashews) to blender and blend until silky smooth. Season to taste. Chill.
• Serve cold in bowl, topped with chopped cashews, some more garlic oil and with a healthy portion of yogurt crackers on the side. Enjoy! Yum! Summer!
• Herbed Yogurt Crackers: Preheat oven to 375 degrees F (350 if using convection).
• Add sifted almond flour to bowl, along with all dry ingredients. Whisk until combined.
• Using your (clean) hands, cut butter into dry mix, rubbing between your fingers until the consistency of very coarse sand or little pebbles.
• Using a wooden spoon, add yogurt and mix until just combined. Dough will be super wet and sticky - and delicious!
• Form into one big (or two smaller) oval shaped mound, about 1 inch thick, and refrigerate for at least one hour.
• Remove from refrigerator, and between two pieces of parchment paper on a sheet pan, roll (or press with another sheet pan) dough to a consistent thickness, around 1/16 inch.
• Using a knife or a pizza cutter, cut into squares, rectangles, triangles (any shape you want!), then, using a fork, poke lots of little holes in the dough and then top with sesame seeds, herbs and salt.
• Bake for about an hour, turning pan halfway through the process. Bake until golden brown, and dry to the touch.

CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA

Steps:

• Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
• Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
• If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

ROASTED GARLIC AVOCADO SOUP WITH HERBED YOGURT CRACKERS

Steps:

• In a small saucepan, add garlic and avocado oil, and place over medium heat. Poach ("roast") garlic until just golden brown. Strain garlic from oil, save garlic oil for topping soup.
• Add all ingredients (avocado through white pepper--not the cashews) to blender and blend until silky smooth. Season to taste. Chill.
• Serve cold in bowl, topped with chopped cashews, some more garlic oil and with a healthy portion of yogurt crackers on the side. Enjoy! Yum! Summer!
• Herbed Yogurt Crackers: Preheat oven to 375 degrees F (350 if using convection).
• Add sifted almond flour to bowl, along with all dry ingredients. Whisk until combined.
• Using your (clean) hands, cut butter into dry mix, rubbing between your fingers until the consistency of very coarse sand or little pebbles.
• Using a wooden spoon, add yogurt and mix until just combined. Dough will be super wet and sticky - and delicious!
• Form into one big (or two smaller) oval shaped mound, about 1 inch thick, and refrigerate for at least one hour.
• Remove from refrigerator, and between two pieces of parchment paper on a sheet pan, roll (or press with another sheet pan) dough to a consistent thickness, around 1/16 inch.
• Using a knife or a pizza cutter, cut into squares, rectangles, triangles (any shape you want!), then, using a fork, poke lots of little holes in the dough and then top with sesame seeds, herbs and salt.
• Bake for about an hour, turning pan halfway through the process. Bake until golden brown, and dry to the touch.

CREAMY ROASTED GARLIC SOUP

Steps:

• Preheat oven to 350 degrees.
• Cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
• Drizzle oil over garlic heads.
• Bake until golden, about one hour.
• Cool slightly.
• Press individual garlic cloves between thumb and finger to release garlic oils.
• Melt butter in heavy large saucepan over medium heat.
• Add garlic, leeks and onion and saute until onion is translucent, about eight minutes.
• Reduce heat to low, add flour and cook ten minutes, stirring occasionally.
• Stir in hot stock and sherry.
• Simmer 20 minutes, stirring occasionally, then cool slightly.
• Puree soup in batches in blender or processor.
• Return the soup to the saucepan.
• Add cream and simmer until thickened, about ten minutes.
• Add lemon juice to taste.
• Season with salt and white pepper.
• Place one slice of toast in bottom of bowl.
• Ladle soup into bowls.
• Place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.