| 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 Converted by MM_Buster v2.0l.
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