This soup from Chile can be enjoyed cold or warm. Serve with a side of mango cilantro salsa.
2 tbsp butter
1 small onion, chopped
1 tbsp chopped jalapeño pepper
1 tsp grated fresh ginger
1 green apple peeled, cored and chopped
3 cups chicken stock
1 avocado, peeled and chopped
1/4 cup whipping cream
Salt and freshly ground pepper
Mango Cilantro Salsa
1 ripe mango, peeled and diced
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tbsp lime juice
Step 1: Melt butter in a pot over medium heat.
Step 2: Add onion and sauté until soft but not brown, about 2 minutes. Stir in jalapeño, ginger and apple and cook for 1 minute. Add stock. Simmer for 10 minutes or until apple is tender.
Step 3: Purée mixture until smooth in a food processor. Add avocado and purée again.
Step 4: Pour soup into a bowl. Stir in cream, then season with salt and pepper. Refrigerate until cold.
Step 5: Combine mango, red onion, cilantro, jalapeño and lime juice. Season to taste with salt. Serve a spoonful of salsa on top of each serving of soup.
See more recipes from Lucy Waverman and Beppi Crosariol.
Reprinted with permission from The Flavour Principle (2013 Harper Collins Canada)