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AVOCADO Salsa SOUP
CONTRIBUTED BY RAMON THOMPSON, DINING SERVICES MANAGER
INGREDIENTS Salsa: 1 ripe avocado diced, tossed with lemon juice 1 ripe mango, peeled and diced 1 tomato seeded, diced
½ red onion, diced 1 sprig of cilantro, chopped 1 jalapeno chilli, chopped (optional) 10 ml olive oil Salt and pepper to taste
1) In a bowl, gently toss all salsa ingredients together and set aside. Soup: 2 ripe avocado ½ cup yellow onions, chopped 1 tbsp. garlic, minced 1 stalk celery, diced 1 tbsp. olive oil or avocado oil 1 tbsp. butter 500 ml chicken broth 1 tbsp. flour 1 cup heavy cream ½ cup sour cream 1 lime wedge 1 bag of tortilla chips Microgreens Salt and pepper to taste
INSTRUCTIONS 1) In a soup pot, heat oil and butter on medium-low heat.
2) Add onions, garlic, and celery to sauté. 3) Add flour and blend well to form a roux.
4) Pour in the chicken broth and blend well until simmering. 5) Add avocado and sour cream, and with a hand emulsifier blend the soup until smooth. 6) Adjust taste with salt and pepper as desired. 7) Simmer and mix in heavy cream and blend well. 8) Simmer for few minutes and serve. 9) In a soup bowl, arrange salsa on one side of the bowl to shape like a crescent. 10) Pour the soup and garnish with micro greens, lime wedge, and a few tortilla chips.
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