Avocado Soup With Ancho Cream
Judy Bolton
Serve this creamy, chilled soup as a refreshing first course.
Soup
2 1/2 cups vegetable broth, divided
2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
1/4 cup whipping cream
Ancho Cream
1 large dried ancho chile*
1/4 cup whipping cream
For soup: Combine 1 cup vegetable broth and next 3 ingredients in
processor;
blend until smooth. Add remaining 1 1/2 cups broth and blend. Transfer to
large bowl. Stir in cream. Cover and refrigerate at least 1 hour and up to
1
day. Season to taste with salt and pepper.
For ancho cream: Stem chile, halve, and remove seeds. Heat small skillet
over medium heat. Add chile and toast pieces on each side until pliable
and
aromatic, turning occasionally, about 2 minutes. Transfer chile to small
bowl and add hot water just to cover. Soak until soft, about 30 minutes.
Drain water; transfer chile to mini processor and puree. Strain ancho
puree
into small bowl, pressing on solids. Place whipping cream in another small
bowl; whisk in 1 tablespoon ancho puree. Chill ancho cream until ready to
use.
Do ahead: Can be made 1 day ahead. Cover and refrigerate.
Ladle soup into 6 bowls. Drizzle ancho cream over and serve.
*Ancho chiles are dried poblanos. They are available at some supermarkets,
at specialty foods stores, and at Latin markets.
Makes 6 servings.
Bon Appetit
Barbara Pool Fenzl
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