As I said yesterday, I went back to Ann Arbor, Michigan for the weekend and dined at a few of my favorite restaurants One of them is Pacific Rim, found at 114 W Liberty Street. Out of everything my family ordered that night (spring rolls, the farmer’s salad, avocado soup, miso-teriyaki salmon, and barramundi), my favorite was surprising to me…the avocado soup. We ordered the soup just to taste, but I quickly confiscated the bowl. The soup was flavored with jalapenos and had chunks of lobster tail…yum!
I was hesitant to order the soup, but since I enjoyed it so much, I am going to try THIS recipe from Epicurious.
2 ripe medium avocados, halved, pitted
3/4 cup buttermilk
1/2 cup plain yogurt
2 tablespoons fresh lime juice
1 1/2 tablespoons chopped seeded jalepeño chili
1/2 teaspoon chili powder
1/2 cup (about) canned low-salt chicken broth
Chopped red onion
Scrape avocados from skin into processor
Add buttermilk and yogurt; purée until smooth
Mix in lime juice, jalepeño and chili powder
With machine running, blend in 1/2 cup broth
Season with salt and pepper
Chill soup until cold. (Can be made 1 day ahead. Cover and keep chilled.)
Thin soup with more broth, if desired
Spoon into bowls and sprinkle with onion
Enjoy! Do you have a recipe for an avocado soup? Leave it in the comments below!