Dear Friends, the cool weather has made its way into the crevices and cracks of the walls and windowsills. Soup season is upon us! This post will be the running list of soups and stews made, typically weekly for lunch, this season.
Oct 1-7, 2011: Lentil Soup (Moosewood recipe)
Oct 17-21, 2011: Cream of Celery with Potato (April Improvised)
Oct 22-24, 2011: Silky Avocado, Corn and Chicken (April Improvised)
Oct 31-Nov 4, 2011: Split Pea (Moosewood recipe)
Nov 14-18, 2011: Chicken Posole (Hominy chicken soup)
Sunday, October 23, 2011
Silky Avocado Corn and Chicken Soup
Step 1: Peel 4 ripe avocados and place into food processor or blender with the juice of half a lemon and pulse until blended
Step 2: Heat one onion or a large shallot, 2-3 large chopped cloves of garlic and 2-3 hot peppers (jalapeno, serrano) in some olive oil until fragrant and add 2 C of chicken stock
Step 3: Cut chicken breasts or boneless skinless thighs into cubes and cook in the simmering chicken stock
Step 4: Remove the chicken with a slotted spoon once cooked
Step 5: Carefully temper the avocado mixture in the food processor by adding 1/4 C of the hot chicken stock mixture, pulsing the food processor or blender between each 1/4 C to combine and blend the onion and garlic into the avocado mixture until about 1 C (or all) of the hot stock has been added and blended until silky smooth.
Step 6: Add some frozen or canned corn and the chicken back to the soup along with a dash of chili powder and serve with some tortilla chips!
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