Servings
6 s
Ingredients
- 6 tablespoons Sweet butter
- 1 cup Finely minced scallions green part only
- 2 Garlic cloves, mashed
- 1 1/2 large Ripe avocados
- 1
- 4 tablespoons Flour
- 6 cups Hot chicken stock
- Salt
- Freshly ground white pepper
- 3 Egg yolks
- 1 cup Heavy cream
- Few drops Tabasco
937
- Finely minced fresh chives
- 1/2 cup Heavy cream, whipped and slightly salted
Directions
- In a small heavy saucepan melt 2 T butter.
- Add the scallions and garlic and cook, covered, over low heat for 5 minutes or until the scallions are very soft but not browned.
- Remove them to the top part of a blender.
- Add the coarsely mashed pulp of 1 large avocado.
- Sprinkle with 1/2 of the lemon juice and blend the mixture at high spped until it becomes a smooth puree.
- Set aside.
- In a large saucepan melt the remaining butter.
- Add the flour and cook the mixture, stirring constantly, for 2 minutes without browning.
- Add the hot chicken stock and whisk until the soup becomes slightly thick and very smooth.
- Season the soup with salt and pepper and let it simmer, partially covered, for 30 to 40 minutes.
- In a mixing bowl combine the egg yolks, Tabasco and cream and blend them well.
- Fold the avocado puree into the cream and yolk mixture.
- Pour the mixture into the soup and, stirring constantly, heat the soup through without letting it come to a boil.
- Correct the seasoning and keep the soup warm.
- Peel the remaining 1/2 avocado and cut it into tiny cubes.
- Sprinkle with remaining lemon juice and add them to the soup just before serving.
- Serve the soup garnished with chives and a spoonful of whipped cream.
- NOTE: You may serve the soup cold and vary it by substituting Creme Fraiche for the whipped cream and fresh chervil for the chives.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini