The subtle pale green color and semisoft texture of avocados make them one of the most exotic of foods. Shrimp, crabmeat, and lobster are more delicious than ever when combined with avocado. For avocado lovers we have included avocado hot in soups, cold in soups, in a mousse, stuffed, and in desserts.
In a 3-quart saucepan:
Place 6 cups CHICKEN BROTH.
Add 2 2-oz pkgs. WHITE SAUCE MIX (prepare as directed on package).
Cook over medium heat until broth thickens to cream soup consistency.
Add: 2 AVOCADOS mashed to a pulp and
Bring to the boiling point and serve each cup piping hot with:
In an electric blender:
Combine: 2 8-oz. cans CREAM VICHYSSOISE, frozen (thawed)
Beat at high speed until thoroughly blended.
Chill.
Serve in cups topped with sour cream and chives.
Rock Lobster Soup is, of course, the king of soups. It is for special occasions and when you need an outstanding dish to start your menu. You may also follow the same recipe using crabmeat or our own Maine lobster.
In a 2-quart saucepan:
Simmer until tender: 1 Ib. ROCK LOBSTER TAILS in
In a 3-quart saucepan:
Saute: 1 cup ONIONS, thinly sliced in
Add: 2 medium TOMATOES, cut into small wedges
Simmer for 15 minutes.
Add 1 cup DRY WHITE WINE.
Heat until it bubbles.
Add 1 quart WATER from Rock Lobster.
Cook for 5 minutes longer.
Put mixture through food mill or sieve.
Add: the lobster meat chopped finely and
Correct the Seasoning.
Serve in soup cups.
Papaya is the fruit of the pawpaw tree. Papaya nectar is available in the better grocery stores and is the base for the Pawpaw Soup. Use fresh papayas when they are available. If papaya nectar is not available, use apricot nectar. Slices of yellow melon may be substituted if desired. Chicken stock may be prepared from a packaged or canned chicken soup but is best when made from scratch as in Groundnut Soup (see page 109).
Blend: 1 quart CHICKEN STOCK
Add: 1 Tbs. each LEMON JUICE and RIND
Chill thoroughly.
Garnish with slices of papaya or yellow melon.
Serve in soup cups.
In a 4-quart saucepan:
Saute: 1 cup YELLOW ONIONS, finely chopped, in
Add 1 cup FRESH TOMATOES, cut in 1/2-inch pieces.
Simmer for about 3 minutes.
Add: 2 cups CANNED KERNEL CORN
Simmer gently covered for 15 minutes.
Serve piping hot with crackers.
One of the secrets in making a good corn soup or chowder with a creamy texture is evaporated milk. The next time you make a New England style clam or fish chowder, try evaporated milk instead of cream or milk.
This soup should be the consistency of heavy cream. If fresh coconut is used, add the coconut water as part of the liquid, grate coconut, and prepare coconut milk as directed on page 226, after mixture has been pureed. This soup may also be made with chicken, in which case a 5- to 6-lb. fowl is used and cooked whole.
In a 4-quart saucepan:
Simmer: 2 Ibs. STEWING BEEF with bone, in one piece
Add: 3 medium POTATOES, peeled and cut in chunks
Simmer until meat is completely tender.
Remove meat and set aside.
Put mixture through a food mill or sieve.
Add: 2 oz. BUTTER and
Serve meat separately, as an entree.
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