Cold Avocado Soup, Atlixco Style
Serves: 8Hands-on: 15 minutesTotal: 4 hours 40 minutesDifficulty: Medium
- 5 quarts water
- 4 chicken legs with thighs
- 6 chicken wings
- 1 white onion, sliced
- 1 head garlic, unpeeled and halved
- 3 carrots
- 6 stalks celery
- 2 bay leaves
- 6 mint leaves
- 6 black peppercorns
- ½ cup butter
- 1 white onion, puréed
- 2 cloves garlic, puréed
- ½ leek, puréed
- 1 carrot, peeled and puréed
- 6 ripe California avocados, peeled
- 1 cup créme fraîche or heavy cream
- 1 cup plain yogurt, beaten
- 2 Tbsp. fresh-squeezed lime juice
- ½ cup olive oil
- ¼ cup finely chopped white onion
- 2 Tbsp. finely chopped cilantro
- To prepare the broth, bring the water to a boil in a stockpot. Add all the remaining broth ingredients. Simmer over low heat until the mixture foams. Skim off the foam and simmer for 2 hours. Remove from heat and let cool for 1 hour. Strain through a fine-mesh sieve and discard the solids. Skim off fat, and refrigerate. If the broth separates, reheat slightly before using.
- To prepare the soup, melt butter in a saucepan. Add the puréed onion, garlic, leek, and carrot along with 3 cups of the broth. Cook until thick, about 25 minutes. Remove from heat and let cool.
- Meanwhile, blend the avocados with 6 cups of the broth (blend in batches, if necessary) in a blender or food processor. Strain through a fine-mesh sieve. Add the créme fraîche and yogurt. Stir in the vegetable mixture, and add salt to taste. Add the lime juice and olive oil. If the soup is too thick, add a little more broth. Chill in the freezer for 1 hour.
- To serve, pour the cold avocado soup into soup bowls fitted in liners filled with crushed ice (if available). Garnish with the chopped onion and cilantro.