Anguilla Curried Avocado Soup Recipes

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.

ULTRAFAST AVOCADO SOUP

Steps:

• Put chopped avocado in a blender. Add half the milk, a large pinch of salt and a small pinch of cayenne; process to a purée. Add remaining milk and purée, then chill for up to 6 hours if you have time (press a piece of plastic wrap to surface of soup so it does not discolor).
• Add lime juice, taste, then adjust seasoning, if necessary. Garnish with shrimp and parsley or cilantro, and serve.

AVOCADO CURRY SOUP

Steps:

• Melt butter; stir in curry and add stock. Bring to boil; cover and simmer 10 minutes.
• Combine cream with yolk and hot pepper sauce and gradually stir into soup, cooking over low heat. Remove from heat.
• Mash half of avocado and dice the other half; add both to soup.
• This soup can be refrigerated, even frozen, until serving time. If it is to be served hot, reheat, stirring constantly. To serve cold, if frozen, defrost and beat vigorously to blend.

CHILLED AVOCADO SOUP

Steps:

• Scrape avocados from skin into processor. Add buttermilk and yogurt; purée until smooth. Mix in lime juice, jalepeño and chili powder. With machine running, blend in 1/2 cup broth. Season with salt and pepper. Chill soup until cold. (Can be made 1 day ahead. Cover and keep chilled.)
• Thin soup with more broth, if desired. Spoon into bowls. Sprinkle with onion.

ANGUILLA CURRIED AVOCADO SOUP

Steps:

• Split avocados in half with a knife and remove the pits.
• You will have 4 halves of avocados. Use 3 of the 4 halves in the soup.
• Place in blender: Scoop out the insides of the three halves of the avocado with a spoon and place in the blender. Add all ingredients in the blender except the garnish. Blend until smooth.
• Chill, or heat slightly.
• When ready to serve, garnish the soup with the garnish mixture or use optional garnish.