Cool, creamy avocado contrasts nicely with sharp, spicy jalapeno in this soup.
Jalapeno Avocado Soup
2 ripe
avocados
4 cups chicken stock
1 tbsp rice
wine vinegar
1 tbsp mirin
2 tbsp green tea oil
1/4 jalapeno
pepper, seeded & roasted
1 clove garlic minced
1/3 red onion fine
dice
1 cup Yukon potato peeled coarse chop
Coarse salt
1) In
a food processor, puree avocados, chicken stock, rice wine vinegar and mirin,
then reserve.
2) Place
a heavy stock pot on stove at medium heat.
3) Add
green tea oil, jalapeno, garlic and red onion. Sauté till aromatic.
4) Add
potatoes and cook for approximately 5 minutes.
5) Add
avocado stock mixture, and allow to boil. Cook until potatoes are tender.
6) Once
all ingredients are soft, puree with hand blender. Season to taste.
Makes 4
servings.
Recipe courtesy Dominic Chiaromonte