| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
Emlive02 |
6 |
servings |
INGREDIENTS
| 4 |
|
Ripe avocados; peeled, seeded, |
|
|
And chopped |
| 2 |
c |
Half-and-half |
| 2 |
c |
Sour cream |
| 2 |
tb |
Minced shallots |
| 1/2 |
c |
Chopped green onions |
| 2 |
ts |
Chopped garlic |
| 1 |
c |
Chicken stock or milk |
|
|
Juice of one lemon |
|
|
Tabasco sauce |
|
|
Worcestershire sauce |
|
|
Salt; to taste |
|
|
Cayenne pepper; to taste |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Brunoise red peppers |
| 2 |
tb |
Brunoise yellow peppers |
| 2 |
tb |
Brunoise red onions |
| 1/2 |
lb |
Crab meat; picked over |
|
|
For cartilage |
| 2 |
tb |
Finely-chopped parsley |
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.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-04-1997
Recipe by: Emeril Lagasse
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