CHILLED CREAM OF AVOCADO SOUP FIESTA

Ingredients Weight Measure
Chicken velouté sauce 6 cups
Avocados, peeled and pureed 4 ea.
Half-&-half cream, divided 2 cups
Red bell pepper, peeled and cubed 1 ea.
Salt to taste
White pepper to taste
Cornstarch and water as needed
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Red food coloring 2 drops
Green bell pepper, peeled and cubed 1 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
Green food coloring 2 drops
Sour cream 1 cup

Method

  1. Chicken velouté is a chicken stock thickened with a roux (cooked flour and butter). Canned chicken broth can be used. Chill the sauce; then puree the avocados in a blender and add to the chilled sauce. Add the cream.
  2. Cook the red peppers in a small amount of water with salt and pepper. When cooked, add a mixture of cornstarch and water to thicken. Puree, add the TABASCO® Chipotle Pepper Sauce and chill. For color, add the red food coloring.
  3. Cook the green pepper the same way, but add the TABASCO® Green Jalapeño Pepper Sauce instead. Add green food coloring.
  4. Thin down the sour cream with some cream to make it thick but pourable.
  5. For each serving, put the soup in cup and drizzle with the red and green pepper purees. Top with sour cream.

Yield: 14 servings