Serious Eats: Recipes
Dinner Tonight: Chilled Avocado Soup
I don’t usually screw around with avocados. They don’t cook particularly well, smelling almost egg-like after a while. But I wanted to explore the world outside of guacamole for a change. A chilled avocado soup sounded perfect. No cooking at all, just some blending and chilling. I was going to be led by none other than James Beard (whose mug adorns those nifty book awards) and his James Beard's Theory & Practice of Good Cooking. How could this fail?
Maybe I just didn’t know what I was getting myself into. All I could taste was the heavy cream, which wasn’t necessarily offensive, but obtrusive enough to cloud the fact that I was eating avocado. Besides their distinctive color, they seemed to simply disappear into the milk. After a few spoonfuls, I pushed my bowl to the side and sighed. Too bad. Anyone have a good avocado soup worth sharing?