Читать книгу Sweet Hands: Island Cooking from Trinidad & Tobago, 3rd edition - Ramin Ganeshram - Страница 35

AVOCADO SOUP

SERVES: 6

Avocado, or zaboca as it is called in Trinidad, is widely available and it’s not uncommon to see large avocado trees overladen with ripe fruit in front yards. One afternoon, while I was taking tea on the balcony at Pax Guest House, a football-size avocado burst free from a branch and landed on the ground with a huge thud. The avocado was so large and ripe that small birds walked into the burst shell, ate their fill, and left—for two days straight!

5 ripe Haas avocados, peeled and chopped (about 4 cups)

1 teaspoon green seasoning (page 254)

2 teaspoons coarse salt

¼ teaspoon ground white pepper

1 cup heavy cream

4 cups chicken broth

⅓ cup sherry

Avocado slices for garnish

1 Place the avocados, green seasoning, salt, white pepper, and cream in a blender or food processor and puree until smooth.

2 Heat the chicken broth in a large saucepan and bring just to a boil. Stir the avocado mixture into the broth. Simmer for 1 to 2 minutes and then add the sherry and simmer for 1 minute more. Adjust the seasonings to taste. Serve the soup warm or cold.