Chilled Avocado Soup With A Crabmeat Relish

Recipe Ingredients

4		Ripe avocados - peeled, seeded,
		And chopped
2 cups	474ml	Half-and-half
2 cups	474ml	Sour cream
2 tablespoons	30ml	Minced shallots
1/2 cup	31g / 1.1oz	Chopped green onions
2 teaspoons	10ml	Chopped garlic
1 cup	237ml	Chicken stock or milk
		Juice of one lemon
		Tabasco sauce
		Worcestershire sauce
		Salt - to taste
		Cayenne pepper - to taste
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers
2 tablespoons	30ml	Brunoise red onions
1/2 lb	227g / 8oz	Crab meat - picked over
		For cartilage
2 tablespoons	30ml	Finely-chopped parsley

Recipe Instructions

In a food processor, puree the avocados, half and half, sour cream, shallots, green onions, 1 teaspoon garlic, chicken stock and lemon juice. Puree until smooth. Season the soup with Tabasco, Worcestershire sauce, salt and cayenne. Turn the soup into a glass bowl and chill completely.

In a saute pan, heat the olive oil. When the oil is hot, add the peppers and onions. Season with salt and cayenne. Saute for 30 seconds. Add the remaining garlic and saute for 30 seconds. Remove from the heat and cool completely.

Turn the vegetables into a mixing bowl. Add the crab meat and parsley. Season with salt and pepper. Ladle the soup into the serving bowls and garnish the soup with the crab relish.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A50 broadcast 06-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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