Hugh Acheson's Chilled Avocado Soup With Crab And Yogurt
James Beard Award–winning chef and all-around food hero Hugh Acheson’s new cookbook, The Broad Fork, was inspired by the questions asked at farmers’ markets. Acheson demystifies varietals and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodrepublic.com.
Cooking tools:
- Blender
- Microplane
- Citrus press
- Kitchen scale
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Refrigerator
- Serving bowl
Ingredients
- 1 tablespoon olive oil
- 2 shallots
- 1/2 cup husked and chopped tomatillos
- 1 teaspoon minced jalapeno
- 1 cup chicken stock or vegetable stock
- 1/4 cup minced fresh cilantro stems
- 1/2 teaspoon grated lime zest
- 1 tablespoon plus 1 teaspoon freshly squeezed lime juice
- 2 large ripe California Hass avocados
- 1 cup plain yogurt
- kosher salt
- 1/2 pound tomatoes
- 1/2 pound crabmeat
- 2 tablespoons chopped fresh cilantro leaves
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