Apple and Avocado Soup Recipe

This soup from Chile can be enjoyed cold or warm. Serve with a side of mango cilantro salsa.

Ingredients

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
Salt

Directions

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)


Advertisement