Culinary Tips From Chef Raven

Cold Avocado Soup With Corn Fritter Croutons

Here's a wonderful recipe of Clay's...perfect for a hot summer supper.

Cold Avocado Soup With Corn Fritter Croutons

Serving Size : 6
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1 Medium Tomato -- Peeled, Seeded &Chop
1 Tablespoon Sweet Red Onion
4 Cups Chicken Stock
1/2 Cup Heavy Cream
1 Teaspoon Lime Juice
2 Large Avocados -- Ripe
1/4 Cup Sherry Wine
Salt And White Pepper -- To Taste

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4 Ounces Corn Kernels
4 Ounces All-Purpose Flour
1 Tablespoon Baking Soda
4 Ounces Cold Water
Salt And Pepper
1 Pint Frying Oil



FOR SOUP:

Process tomatoes & onion in a blender or food processor until smooth. Add stock, cream & juice - blend well. Heat this to a slow simmer. Peel & mash avocados and stir into heated mixture. Add sherry, salt & pepper and just heat through - do not boil. Strain through a fine sieve and chill.


FOR CROUTONS:

Mix flour, baking soda and salt & pepper together combining well. Add water to flour to make a thin paste. Heat oil in saucepot. Add corn to flour mixture and combine. Deep fry crouton size corn fritter until golden brown and drain on a clean towel. Serve with diced avocado to garnish soup.

--- © Chef Raven

http://www.sfpnn.com/chef_raven.htm


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