California Avocado-Smoked Corn & Crab Bisque with Avocado-Chive Oil

1. In a mixing bowl, use a box grater to shave the smoked kernels off of the corncobs. Yield should be approximately 4 cups of kernels and liquid. Reserve cob and grated smoked corn separately.
2. Melt the butter in a large saucepan. Add the onions and cook over medium heat until soft, about 7 minutes.
3. Add smoked paprika and black pepper and stir in for 20 seconds then add grated smoked corn and crab base and cook for an additional 2 minutes, stirring in and to allow crab base to disperse.
4. Add the corncobs, heavy cream, milk, apple juice and turbinado sugar and increase heat to medium-high. When soup reaches a simmer, lower heat and continue simmering for 12 minutes. Remove the cobs. Using a spatula, scrape excess liquid clinging to the cobs back to the saucepan. Discard cobs.
5. Put 2 California Avocado halves (7oz) and one-half of the soup into a blender, and blend on high speed. Repeat with remaining avocado halves and soup. Return blended soup to sauce pot. The California Avocados should have tinted the soup a light green.
6. Add 8 oz. crab meat and the lime juice. Check and adjust salt.
7. Before serving, bring the soup to 140°F.  Garnish with diced avocado, chive spears and Avocado-Chive Oil.

Avocado-Chive Oil

1. Heat 5 oz. of avocado oil to 250°F (but no hotter than 300°F.
2. Place 1 oz. of fresh chives (rough cut) in blender, add hot oil and purée.
3. Strain oil through a fine Chinois and cool in ice bath to kee[ green chlorophyll color and flavor.
4. Add salt to taste, mix well.

To Assemble:

1. Divide the soup into 1 or 2-ounce portions. Warm crab meat.
2. Garnish each serving with 2-3 pieces diced California Avocados, 4-5 drops of Avocado-Chive oil and 1 tsp. crab meat. Finish with 3-1 inch biased-cut chives.

* Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.