Cooled Avocado Lemongrass Soup
Recipes > Soups > Cooled Avocado Lemongrass Soup

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Recipe Checklist:
Ingredients
  • 2 Ripe California Avocados, (split and seeds removed)
  • 1 Lemongrass Stalk, (thinly sliced)
  • 1 tblsp of Lime Juice
  • 12 oz of Whole Milk
  • 4 oz of White Wine
  • 1 tblsp of Chives, (thinly sliced)
  • 4 Lime Wedges
  • Garnish: either a fingers full of Pickeled Ginger or a Radish Flower
  • Fine Sea Salt and Fresh Ground Pepper to Taste
Tools & Equipment
  • Small Sauce Pan
  • Chefs Knife
  • Cutting Board
  • Food Processor
  • Rubber Spatula
  • Small Mixing Bowl
  • Mixing Spoon
  • Fine Mesh Sieve
Estimated Time
25 Minutes
Yield
Serves 4
+ -

 

Method

To begin, pour your white wine in your small Sauce Pan, add the Lemongrass. Place the sauce pan on your burner and turn it to Medium/High Heat.

Reduce the white wine to half its original volume. Once you have reduced the mixture by half, take the Sauce Pan off the heat and set it aside.

As the wine and lemongrass is reducing, peel and de-seed the Avocados and place them in your Food Processor along with the Lime juice to wait for the addition of the reduced white wine and lemongrass mixture. Adding the Lime Juice with its citrus acid will help prevent the Avocado from succumbing to Enzymatic Browning while the white wine and Lemongrass reduces.

Once the white wine and lemongrass has reduced by half, add it into the Food Processor with the avocado and lime juice. Next, add in half of your Whole Milk (6 of the 12 oz.). and Purée  the mixture by pulsing it for 10 to 12 seconds to begin incorporating the ingredients. After giving them an initial mixing in the food processor they can handle the rest of the milk. Add in the second half (second 6 oz) of the Whole Milk and pulse for another 5-10 seconds.

When finished pulsing, you will have a chunky liquid broth. To remove the chunks and create a presentable soup, strain the broth through a Chinois or a Fine Mesh Strainer into a small Mixing Bowl. Season with the fine sea salt and white pepper to taste and give it a good stir with your mixing spoon.Chill the soup in the refrigerator for 45 minutes to an hour, or until time for service.

When chilled and ready for service, fill your serving bowls to the halfway point with the chilled, strained Avocado Lemongrass soup. Either garnish it with a Dollop of pickled ginger floating on sprouts or use a Radish flower with some sprouts glazed over the soup.

 

Serve with a wedge of Lime if you want to offer your guests a sour aftertaste for their palates'. Serve chilled.