Cold Avocado Soup with Bacon Lardoons
Summer has finally arrived! It’s time to start cooking outside on the grill, and experimenting with cold soups and fruit dishes. One of my favorite summer-time soups is made with ripe, oily avocados. This thick, rich soup will cool your palate and ignite your taste buds.
Prep time: 30 minutes
6 large ripe avocados, peeled, pitted and chopped
¼ cup extra virgin olive oil
3 tablespoons butter
½ cup chopped Vidalia onion
½ cup chopped celery
½ cup chopped carrots
3 cups heavy cream
1 quart chicken stock
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
½ teaspoon cayenne pepper
1 teaspoon Kosher salt
1 tablespoon fresh cracked black pepper
1 pound cooked thick cut bacon cut into ¼ inch strips
2 tablespoons chopped fresh cilantro
Place a large stainless steal soup pot on the stove over medium heat- add the extra virgin olive oil, and butter. Put the chopped onions, celery, and carrots in the pot. Cook this mixture for 8-10 minutes, until the veggies become slightly brown and caramelized. Add the heavy cream and chicken stock. Let the soup cook for 20 minutes, or until it reduces by 1/3.
Put 2 of the avocados in a blender. Carefully ladle 2 cups of hot mixture into the blender and mix on high for 30 seconds. Return the blended mixture to the soup pot. Continue this process until all of the avocados are used, and all the cooked veggies have been blended.
Place the soup in the fridge in a shallow container and let cool for at least 4 hours.
Remove the chilled soup from the fridge. Add the lime and lemon juice, cayenne pepper, salt, fresh cracked black pepper, and chopped cilantro- mix thoroughly.
Ladle the mixture into soup bowls and garnish with sour cream, or crème fraiche, bacon lardoons, olive oil and chopped cilantro.
Chef Chuck Kerber
*bacon lardons are small pieces of cooked, fatty bacon