Granny's Chilled Avocado Crab Relish Soup
4 x Ripe avocados peeled, seeded,
and chopped
2 cup Half-and-half
2 cup Sour cream
2 tbl Minced shallots
1/2 cup Chopped green onions
2 tsp Chopped garlic
1 cup Chicken stock or milk
Juice of one lemon
Tabasco sauce
Worcestershire sauce
Salt to taste
Cayenne pepper to taste
1 tbl Olive oil
2 tbl Brunoise red peppers
2 tbl Brunoise yellow peppers
2 tbl Brunoise red onions
1/2 lb Crab meat picked over
for cartilage
2 tbl Finely-chopped parsley
Method :
In a food processor, puree the avocados, half and half, sour cream, shallots,
green onions, 1 teaspoon garlic, chicken stock and lemon juice. Puree until
smooth. Season the soup with Tabasco, Worcestershire sauce, salt and cayenne.
Turn the soup into a glass bowl and chill completely.
In a saute pan, heat the olive oil. When the oil is hot, add the peppers and
onions. Season with salt and cayenne. Saute for 30 seconds. Add the remaining
garlic and saute for 30 seconds. Remove from the heat and cool completely.
Turn the vegetables into a mixing bowl. Add the crab meat and parsley. Season
with salt and pepper. Ladle the soup into the serving bowls and garnish the soup
with the crab relish.
This recipe yields 6 servings.