Loading...Warm your soul and fill your belly with this California Avocado soup topped with chicken and cilantro.
California Avocado Soup
Total Time:
4h
Cook Time:
2h
Prep Time:
2h
Ingredients
Serves: 4| 2 | chicken thighs | |
| 2 | large onions, quartered | |
| 3 | stalks celery with leaves, very roughly chopped | |
| 4 | carrots, peeled and sliced into large chunks | |
| 1 | head garlic, broken into individual cloves and smashed | |
| 1 | fresh serrano chile, sliced | |
| 3 | large dried pasilla peppers | |
| 1 | Tbsp. | kosher salt, plus more to taste |
| 2 | tsp. | whole black peppercorns |
| 2 | whole cumin seeds | |
| 1 | tsp. | coriander seed |
| 3 | large bay leaves | |
| 1 | small bunch fresh cilantro, a few stems reserved for garnish | |
| 1 | ripe, Fresh California Avocado, peeled and seeded | |
| 1 | large lemon, juiced | |
| 6 | cups | water (more might need to be added during the stock making process) |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- In a large stockpot (about 16 quarts), combine all the ingredients except the avocado and lemon juice. Cook partially covered for about 2 hours at a simmer, skimming the froth at the beginning.
- Strain the stock, remove the chicken meat from the bone and shred. Reserve both.
- Place the avocado flesh and the lemon juice in a blender and purée with enough of the strained stock to achieve the desired consistency. Season to taste with salt.
- Place puréed soup in a small saucepan and heat over medium heat until hot, but not to a boil.
- Ladle into shallow serving bowls, top with some shredded chicken meat and garnish with fresh cilantro.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
© 2011 Chef Dave Lieberman
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