The Doves Nest Chilled Avocado Soup Recipes

CHILLED AVOCADO SOUP WITH SHRIMP

Steps:

• Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside.
• Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour.
• Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour.
• Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls.
• Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.

THE DOVE'S NEST WHITE CHILI

Steps:

• Heat the olive oil in a large stockpot over medium-high heat.
• Add the onion.
• Saute for 3 to 5 minutes or until softened.
• Add the garlic.
• Cook for 1 to 2 minutes longer.
• Do not brown.
• Add the tomatoes, tomatillos and jalapeno.
• Cook until the tomatillos are tender, stirring occasionally.
• Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice.
• Cook until heated through, stirring frequently.
• Season with salt and pepper.
• Ladle the chili into serving bowls.
• Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips.

THE DOVE'S NEST CHILLED AVOCADO SOUP

Steps:

• Process the avocados, garlic 4 green onions, cilantro, jalapenos and Tabasco sauce in a blender until smooth.
• Add the sour cream. Process until blended.
• Pour into a large bowl. Stir in the buttermilk and chicken broth. Season with salt and pepper.
• Chill covered, for several hours.
• Ladle into soup bowls. Sprinkle with chopped green onions.