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In the Kitchen

Executive Chef
Joined
Aug 25, 2004
Messages
2,862
avacados

Claire: I had tante too. Many of them in fact. Not one named Claire though. Alma, Frieda, Alice, Millie, etc. Loved them all for different reasons. All seemed so unique in their own way. One thing they all liked to eat good food. Our family was never invited over to their house because there were so many of us. Our mom was the best cook of them all though. She knew how to handle so many of us. Guess some of her ideas fell on me because as you say whenever I eat I think of her. She always knew that was the way to anyone's heart. When you are hungry and you get good food that is love.
 

Barbara L

Traveling Welcome Wagon
Joined
Apr 4, 2004
Messages
15,716
Location
Somewhere, US
Re: avacados

In the Kitchen said:
Wonder how soup would taste? Here I go again fantasizing!
After reading this, just for fun I did a search for avocado soup recipes and got 68 results! I'm sure some of them were repeats, but that is still a lot of recipes for avocado soup. Here are a few different ones:

http://www.texascooking.com/recipes/avocadosoup.htm
http://www.recipezaar.com/11058
http://recipes.wenzel.net/recipe/6266/
http://www.cdkitchen.com/recipes/recs/20/Avocado_Soup41369.shtml
http://gourmetmoms.com/soupssalads/chillyavocadosoup.html

:) Barbara
 

jkath

Hospitality Queen
Joined
Sep 2, 2004
Messages
11,447
Location
Southern California
I didn't check out Barbara's links, but here is a soup recipe I've had for 14 years....

Chilled Avocado Soup

1 sliced Avocado
1½ c. chicken broth
½ c. sour cream
½ c. light cream
grated rind of 1 lemon

Put these in a blender till smooth. Cover w/plastic wrap,
chill for 4 hours. Garnish with dill or chives.

Surface will darken, so discard upper 1/8". Then, stir & serve.
 

In the Kitchen

Executive Chef
Joined
Aug 25, 2004
Messages
2,862
avacados

Thanks jkath and Barbara L your efforts are not in vain. I feel so blessed to have such support and understanding. 14 years, no wonder you look so good. It shows. Look at all that hair, from avacados I bet. This seems like such a extra interest to me when I go to the store. I am even getting better at picking them out. I feel proud to achieve small things in my life. How many servings is this for? Do you eat something with it or is it filling? I will make it and see how it goes. Has to be eaten same day I am sure. Thanks for your time and thoughts. I have received special gift I know will make my family happy.
 

Chopstix

Head Chef
Joined
Oct 3, 2004
Messages
1,321
Location
Singapore
I'm surprised nobody mentioned avocados for dessert. Here in the Philippines, avocados are always served in some sweet form. Putting salt on it or other savory seasonings is unheard of. The most common preparation is plain mashed avocado mixed with sugar and evaporated milk. Served chilled. It's a great dessert. We also have avocado milkshakes and avocado ice cream.

The only problem I have with avocado is the bitter flesh next to the skin. That's why we avoid scraping too close to the skin otherwise you get bitter avocado. But this results in wastage. Not sure if this is a function of the species of avocado that's locally available or is there a trick to choosing good avocado? Are your avocados like this too? I haven't tried the imported avocados here as they are very expensive.
 

Claire

Master Chef
Joined
Sep 4, 2004
Messages
7,967
Location
Galena, IL
Has anyone had the embarassing (well, luckily no one is looking) experience of answering a post they've already answered? Oh, my dear, those little gray cells must be getting grayer.
 

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