Avocado Soup with Salsa & Cold Pea Soup

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            FOOD FUNNY
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The ol' Worldwide Recipes Groan-O-Meter hasn't had a workout like this
in a long time. Thanks to Anna Welander.

An American tourist was visiting London when he heard of a pub called
the Pig and Whistle where a special kind of beer, famous for its foamy
head, was served. He just had to see this and went to the Pig and
Whistle. He walked up to the bar and ordered a tankard of ale. To his
delight, it came with a glistening head of foamy bubbles at least six inches high.

On the bar were bowls of snacks: crackers, baby cucumbers, pickled
onions, peanuts and so on. Idly he picked up a baby cucumber and dropped
into the tankard. Immediately, the head surged up to a height of nine
inches. He was delighted with this display and tried another cucumber
and another. After the sixth cucumber, the foam disappeared instantly
leaving unappetizing, flat beer and nothing he could do would bring back the froth.

This is simple tale, simply told by a simple person, you may think. But
no! There is much to be learned from this tale, a lesson which will help
you cope with life's mysteries: Too many cukes spoil the froth.

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            TODAY'S RECIPES
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There is no cooking in this recipe, and the only way it could be
any quicker and easier would be to buy prepared salsa, but don't
tell anyone you heard it from me.

Avocado Soup with Salsa

For the soup:
4 cups (1 L) vegetable or chicken stock
1 cup (250 ml) half-and-half or milk
2-3 avocados (depending on size), peeled and pitted
1/4 cup (60 ml) lime or lemon juice
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)

For the salsa:
1/2 lb (225 g) tomatillos, husked, rinsed, and coarsely chopped
1 small onion, coarsely chopped
2-4 green chile peppers such as jalapeño or serrano, coarsely chopped
1-2 cloves garlic, chopped
3-4 sprigs cilantro (coriander), chopped
Salt to taste

Combine all the ingredients for the soup in an electric blender or
food processor and process until smooth. Refrigerate until ready
to serve. Combine all the ingredients for the salsa in an electric
blender or food processor and process until a coarse, slightly
chunky sauce is produced, adding a little water to loosen it if
necessary. Ladle the soup into bowls and place a heaping
tablespoon of salsa in the middle of each bowl.
Refrigerate the leftover salsa for up to 1 week.
Serves 4 to 6.

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This soup is especially delicious if you have fresh peas grown in
your own garden, but most of us will wind up using the perfectly
adequate frozen peas available everywhere.

Cold Pea Soup

3 cups (750 ml) vegetable or chicken stock
2 cups (500 ml) fresh or frozen green peas
2 scallions (spring onions), green and white parts, chopped
A pinch of dried thyme
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 cup (250 ml) half-and-half or milk
Grated carrot for garnish

Combine the stock, peas, scallions, thyme, nutmeg, salt, and pepper in a
pot and bring to a boil over high heat. Reduce the heat and simmer until
the peas are tender, about 5 minutes. Remove from the heat and let cool
to room temperature. Stir in the half-and-half and puree the soup in
batches in an electric blender or food processor. Refrigerate until
chilled and adjust the seasoning with salt and pepper.
Serve garnished with grated carrot.
Serves 4 to 6.
Received on Tue Jul 10 08:06:19 2007