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3 large, ripe avocados, peeled, pitted and cut into 1/2-inch pieces
1 1/2 cups chicken stock
1/4 cup minced scallions
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro, plus 6 sprigs
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1 cup heavy cream
Cilantro Oil, for garnish
Chopped chives, for garnish
Crème Fraiche in squeeze bottle, for garnish
In batches in a food processor, puree the avocados, chicken stock, scallions, lemon juice, cilantro, 1 teaspoon of the salt, and the cayenne. Pour into a soup tureen or large pitcher and stir in the heavy cream just before serving.
Cilantro Oil:
1/2 cup Cilantro leaves
1/2 cup olive oil
Place a 1-gallon saucepan filled with water over a medium-high heat and bring to a boil. Blanch the cilantro leaves in the boiling water for 5 to 10 seconds. Remove from the water and place in a bowl of ice water to shock.
Pat the cilantro leaves dry with paper towels and place in a blender. Pour the oil over the cilantro leaves and puree on low speed for 30 seconds.
Place the cilantro oil in a squeeze bottle. The oil will keep for weeks refrigerated in an airtight container.
Yield: 6 Servings
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