From Mexican
Food Made Simple, Thomasina Miers, Hodder & Stoughton, 2010
I was in the mood again for Mexican so
decided to begin the meal with this soup. When I planned for it the weather was
hot but, naturally, when I actually made the chilled soup the weather had
turned colder.
I pureed two avocado in 500ml water with a
vegetarian chicken stock cube added. Also into the mix went a chopped spring
onion, a few chopped coriander sprigs and half a garlic clove. This made a
really thick liquid. One litre of extra water was now added and stirred in to
make the final thickness. The juice of a lime was added and a little freshly
grated nutmeg. Salt and black pepper went in to taste. The soup now went into
the refrigerator to chill.
I now took an ancho chilli and tore it into
small pieces, discarding the seeds. These were added to hot oil for a few
seconds until they puffed up slightly and changed colour. I did a small group
at a time for they cooked very quickly. When the batch was all cooked I
sprinkled them with a little salt.
The soup was dished into bowls and the ancho
bits added on top.
The soup was basically just avocados, water
and a few flavourings but the silky smooth avocado works well as a soup base.
Tiny flecks of coriander coloured it a little, while the hint of garlic and
lime added to the flavour. Especially good, though, were the fried ancho
pieces.
Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔
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