Subject: Mexican Avocado Soup
From: Unicorn (unicorn@indenial.com)
Date: Sun Feb 06 2000 - 03:46:42 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Dottie Cote for today's food funny:
A woman found her husband to be getting very picky about everything
and anything. No matter how hard she tried she couldn't please him.
She fixed his breakfast and poached his eggs, he complained because he
wanted scrambled. The next morning she scrambled his eggs and he
complained, he wanted poached. The next morning she decided she would
fix it so he couldn't complain, by poaching one and scrambling the
other, she asked him which egg he wanted, he thought for a moment and
responded, "you poached the wrong egg!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Avocado soups are found throughout much of Central and South America.
This version is from Mexico, and is delicious either hot or cold.
Sopa de Aquacate (Mexican Avocado Soup)
2 large, ripe avocados, peeled
4 cups (1 L) canned or fresh chicken stock
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped fresh cilantro for garnish
Lime wedges for garnish
Press the flesh of the avocados through a fine sieve and place in a
large serving bowl. Heat the chicken stock and the cream until it
almost boils. Pour the hot liquid over the strained avocados,
stirring to combine. Season with salt, pepper, and nutmeg. Serve hot
or chill for at least 2 hours before serving. Garnish with chopped
cilantro and a lime wedge. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Wed Mar 01 2000 - 00:00:04 EST