Cold Avocado Soup with Scorpion Bay Hotacado Avocado Hot Sauce
Makes 8 servings
5 quarts water
4 chicken legs and thighs
6 chicken wings
1 white onion, sliced
3 carrots
6 ribs celery
1 head garlic, unpeeled and halved
2 bay leaves
6 mint leaves or 1/4 tsp dried mint
6 black peppercorns
Salt to taste
FOR THE SOUP
1/2 cup butter
1 white onion, pureed
2 cloves garlic, pureed
1/2 leek, pureed
1 carrot pureed
6 ripe California (Haas) avocados, peeled
1 cup crème’ fraise or heavy crème
1 cup plain yogurt,
1/2 bottle (4.25 oz) Scorpion Bay HotAcado Avocado hot sauce
Salt to taste
3 T lime juice
1/2 cup olive oil
FOR THE GARNISH
1/4 cup white onion, finely chopped
2 T fresh cilantro, finely chopped
Prepare the broth. Bring water to boil in a stock pot. Add chicken, carrots, celery, bay leaves, mint, peppercorns and salt. Simmer over low heat until mixture foams. Skim, simmer for 1 1/2 hours. Cool for 1 hour and strain. Skim off fat and refrigerate. If broth separates, reheat slightly.
Prepare the soup: Melt the butter in a saucepan. Add onion, garlic, leek and carrot with 3 cups broth. Cook until thick, about 25 minutes. Cool. Meanwhile, in a blender or food processor, blend avocados with 6 cups broth. (Blend in batches, if necessary.) Strain. Add crème’ fraiche and yogurt. Stir in vegetable mixture, and Scorpion Bay HotAcado Avocado hot sauce salt to taste. Add lime juice and olive oil. If the soup is too thick, add a little more broth. Chill in freezer for 1 hour.
To serve, pour cold avocado soup into soup bowls fitted in liners with crushed ice. Garnish with onion and fresh cilantro. Add more hot sauce to taste.
