Shame on me, last year was very slow. I cooked plenty, but posted very little. Time to start off 2015 with a bang.
Here is a chilled avocado soup with an Asian twist -- and some heat! Let's just go ahead and add a habanero chile as well. Why not? And a quick / simple dish -- you're welcome!
THE RECIPE
1 T EV olive oil
(Large dice / chop, remember you will be pureeing these later)
1 medium onion
4-5 cloves garlic
Thai chili peppers, to taste (I used 10)
1 habanero chili pepper
2 C vegetable or chicken stock
5 sprigs Thai basil leaves
5 sprigs Asian mint leaves
2 medium Hass avocados
Coconut milk
Sea salt / black Hawaiian sea salt, to taste
White pepper, to taste
Dash soy sauce
Dash fish sauce
Juice from 1 lime
Sweat the first 4 ingredients over a medium flame; add stock and simmer until tender. Add the basil, mint and avocado and a touch of the coconut milk. Season, puree (I used an immersion blender) and taste. Adjust seasoning and add coconut milk as needed. Chill and serve with avocado / basil / lime garnish.
Yield 4 bowls as a starter.
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