Roasted Garlic Avocado Soup With Herbed Yogurt Crackers Recipes

ROASTED GARLIC SOUP WITH ASIAGO CROSTINI

Steps:

• Make the soup: Preheat the oven to 375 degrees F. Cut the tops off the garlic heads to expose the cloves and remove any excess papery skins. Place on a large sheet of foil; drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon each salt and pepper. Close the foil around the garlic, leaving a space between the tops and the foil, and place on a baking sheet. Roast until soft and fragrant, about 1 hour 15 minutes. Remove from the foil, let cool and squeeze out the garlic into a bowl.
• In a large heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter. Add the roasted garlic and cook, stirring, until slightly thick, about 5 minutes. Add the flour and cook until a dark golden roux forms, stirring frequently, 5 to 6 more minutes. Add 1 cup chicken stock and stir to incorporate, then repeat until all of the stock has been added. Add 2 cups water in 1-cup increments, stirring after each. Add the Italian seasoning, 1 1/2 teaspoons salt and 1 teaspoon pepper, and stir to combine well. Bring to a simmer and cook 15 minutes.
• Meanwhile, make the crostini: Increase the oven temperature to 400 degrees F. In a small bowl, combine the olive oil, minced garlic, 1/4 teaspoon pepper, the paprika and oregano and mix well. Place the bread on a parchment-lined baking sheet and brush with the oil-spice mixture. Top each slice with about 1 teaspoon cheese and bake until the cheese is melted and the bread is starting to crisp, 8 to 10 minutes.
• Add the cream to the soup and cook at a very low simmer, stirring occasionally, 10 more minutes. Adjust the seasoning if needed. Ladle into small mugs or bowls; top with parsley and drizzle with olive oil. Serve with the crostini.

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.

ROASTED SALMON WITH HERBED YOGURT

Steps:

• Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.
• Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.

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.

HERBED YOGURT SOUP

Steps:

• Stir all ingredients together well.
• Refrigerate several hours.
• Serve with pita bread.

AVOCADO SOUP WITH CHILE OIL

Steps:

• Make the soup: Heat a medium pot over medium-low. Add the oil and heat, then add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly brown, 7 to 8 minutes. Add the garlic and cook to slightly brown, another 2 to 3 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds, then add the vegetable broth.
• Allow the mixture to come to a simmer and cook until the onion and garlic are soft and cooked through, 3 to 5 minutes, then add the almond milk and turn off the heat. Allow the mixture to cool to lukewarm.
• To finish the soup, combine the avocados, cilantro, lime juice, broth mixture and a pinch of salt in a blender. Blend until completely smooth, adding up to ½ cup of broth or water as needed if the mixture is too thick. (You may need to do this in batches.) Taste and season with more salt if necessary. Chill if you prefer the soup cold.
• Make the chile oil: Heat a small saucepan over medium-low, then add the oil and chiles. Continuously stir the chiles in the hot oil until they become fragrant, deepen in color and stain the oil a red-orange hue, about 5 minutes. Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor with a pinch of salt and pulse until the chiles are finely ground.
• Serve at room temperature or refrigerate until chilled to serve cold. Divide the soup among bowls and garnish with pepitas, chives, tortilla chips and chile oil.