Saturday, September 22, 2012

Avocado Soup or Bisque With Shrimp

I got this recipe from Trader Joes last time I was there.  I'm seeing ripe avocados in the grocery store, so picked up some yesterday and figure it might be a good time to make it.

Avocado Cream Soup with Shrimp

1 box of chicken broth or 32 oz. of your own
16 oz. of guacamole
1 carton of heavy cream (16 oz.)
¼ cup dry sherry (optional)
1 tsp. kosher salt
½ tsp. pepper
Hot Sauce, to taste
1 bag of thawed cooked salad shrimp (16 oz.)

In a saucepan, bring the broth to a boil over high heat. Reduce the heat to low, and when the stock is simmering, stir in the guacamole & heavy cream. Add the sherry (optional), salt, pepper, and hot sauce.

To serve the soup hot, add the shrimp & cook until shrimp are heated through.

To serve the soup cold, refrigerate the soup and then add the thawed shrimp just before serving.

Garnish with a couple of shrimp on top or a dollop of sour cream and/or chopped cilantro or chives.

Variation – You can’t be surprised on this slight variation.  Swap out the shrimp and add chopped bacon instead or add both.  You can also garnish with garlic bread croutons. 

If you do not like the heat, here is a simpler version of avocado and shrimp bisque.

3 avocados
1 (14.5 ounce) can chicken broth
2 cups cream or milk
1 teaspoon lime juice
2 teaspoons finely grated onion (you can substitute onion powder – 1 tsp.)
1/2 pound cooked fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Prep - Cut the 3 avocados in half and scoop out the meat, spooning the avocado into a small bowl.  Chop cooked shrimp.  Grate onion.

In a medium saucepan, combine avocado, chicken broth, cream or milk, lime juice, and grated onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste.  The bisque can be served hot or cold. 

Again garnish with a couple of whole shrimp or chopped bacon or a dollop of sour cream and chives.

Here is my guacamole recipe for you if you wish to make the soup with heat.


3 large, ripe avocados cut into cubes
1 finely diced onion (once chopped, rinse in strainer with water running through it to take bite out.)
1 ripe jalapeño chili peppers, seeds removed and finely diced (Keep seeds if you like it really hot)
1 clove garlic
1/8 teaspoon kosher coarse salt
1/2 freshly squeezed small lime

Blend in a blender or processor so everything is chopped fine.

Add the onion, along with the garlic, jalapeño and some salt. Grind them together until the bits have fallen apart slightly, and the mixture looks wet and smells aromatic. Add the avocados and grind some more, until the mixture is smooth.  Squeeze your 1/2 of lime.  Taste and see if it needs more salt.  Add more salt and lime juice if needed.

The lime helps delay oxidation, but not all.  If the guacamole is stored overnight, you will have a dark discoloration. This will not hurt you, and will not change the taste but looks are important also.

Hope you have a great weekend.  Be happy and may God bless you and yours.

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