Tuesday, April 16, 2013

Soupe à la Crème de Citron

Picture your taste buds dancing in mod 70s attire sipping funky colored lemonade and swaying to a groovy beat. That is what this soup makes your mouth feel like. It's got serious tang so if you're not a lime lover, tone down that measurement and it will taste more like a sailboat cruising calm seas. Still dancing tastebuds, just sans funky colored lemonade.

Soupe à la Crème de Citron

Serves six

1/2 tsp olive oil
1 white onion, chopped
5 cloves garlic, chopped
15 small tomatillos
6 cups vegetable stock

1/4 cup + 3 tablespoons freshly squeezed lime juice 
4 ripe avocados (or 6 small), peeled and pitted
1/2 cup chopped fresh cilantro
1/2 tsp sea salt
Sour cream or plain greek yogurt for garnish
Green onions, thinly sliced for garnish (optional)

In a bit of olive oil, cook the onion and garlic until translucent. Prepare tomatillos by removing skins and chop. Add the vegetable stock and tomatillos and simmer for about 5 minutes. Put the whole soup into a blender and blend until smooth. 

Cool for 30 minutes, or until chilled. 

Blend the freshly squeezed lime, avocado, cilantro, and salt in a blender and add the cooled soup base. Return the soup to the refrigerator until ready to serve. Serve cold. Garnish with cream, as pictured and green onions sliced into rounds, if desired.  

{Adapted from Heidi Swanson's Supernatural Cooking Crema de Guacamole Recipe}

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