Cold Lemon Soup & Avocado Bisque

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            FOOD FUNNY
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Anna Welander has a way with one-liners, don't you think?

And then there was the Frenchman who bought up the world supply of dried
soup and became a bouillonaire.

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            TODAY'S RECIPES
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This isn't exactly diet fare, but it's surprisingly refreshing on a
hot summer evening.

Cold Lemon Soup

4 cups (1 L) vegetable or chicken stock
2 cups (500 ml) heavy cream
2 Tbs (30 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) water
6 egg yolks, beaten
1/2 cup (125 ml) lemon juice
Salt and freshly ground pepper to taste

Bring the stock and cream to a simmer in a pot over moderate
heat. Stir in the cornstarch mixture and cook, stirring frequently,
until slightly thickened. Stir a little of the mixture into the egg
yolks, and then stir the egg yolks into the soup. Stir over low
heat until thickened - do not boil. Chill in the refrigerator and
stir in the lemon juice, salt, and pepper immediately before serving.
Serves 4 to 6.

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This soup has a surprisingly complex flavor considering it has so few ingredients.

Avocado Bisque

4 cups (1 L) milk
1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
3 avocados, pitted and peeled
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Sour cream for garnish

Combine the milk and tarragon in a pot and bring to a simmer over
moderate heat - do not boil. Remove from the heat and let sit for 1
hour. Add the avocados and puree in an electric blender or food
processor. Stir in the lemon juice, salt, pepper, and optional cayenne
and chill until ready to serve. Adjust the seasoning with salt and
pepper if necessary and serve with a dollop of sour cream.
Serves 4 to 6.
Received on Fri Jul 13 18:48:18 2007