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Name: Chilled Avocado Soup with a Crabmeat Relish
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Salt to taste; For cartilage; 2 c Sour cream; Tabasco sauce; Juice of one lemon; 1 tb olive oil; 2 tb Brunoise yellow peppers; And chopped; Worcestershire Sauce; 2 tb Brunoise red onions; 4 Ripe avocados; peeled,; 2 tb Shallots minced; 1/2 lb Crab meat; picked over; 2 tb Finely-chopped parsley; 2 ts Garlic chopped; 1 c Chicken stock or milk; 2 c Half-and-half; Cayenne pepper; to taste; 1/2 c Green Onions chopped; 2 tb Brunoise red peppers

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INGREDIENTS

Salt ; to taste
For cartilage
2 c Sour cream
Tabasco sauce
Juice of one lemon
1 tb olive oil
2 tb Brunoise yellow peppers
And chopped
Worcestershire Sauce
2 tb Brunoise red onions
4 Ripe avocados; peeled,
2 tb Shallots ; minced
1/2 lb Crab meat; picked over
2 tb Finely-chopped parsley
2 ts Garlic ; chopped
1 c Chicken stock or milk
2 c Half-and-half
Cayenne pepper; to taste
1/2 c Green Onions ; chopped
2 tb Brunoise red peppers

Servings

INSTRUCTIONS

In a food processor, puree the avocados, half and half, sour cream, shallots, green onions, 1 teaspoon garlic, chicken stock and lemon juice. Puree until smooth. Season the soup with Tabasco, Worcestershire sauce, salt and cayenne. Turn the soup into a glass bowl and chill completely. In a saute pan, heat the olive oil. When the oil is hot, add the peppers and onions. Season with salt and cayenne. Saute for 30 seconds. Add the remaining garlic and saute for 30 seconds. Remove from the heat and cool completely. Turn the vegetables into a mixing bowl. Add the crab meat and parsley. Season with salt and pepper. Ladle the soup into the serving bowls and garnish the soup with the crab relish. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A50 broadcast 06-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-04-1997 Recipe by: Emeril Lagasse

NOTES

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Chilled Avocado Soup with a Crabmeat Relish

Salt to taste
 For cartilage
2 c Sour cream
 Tabasco sauce
 Juice of one lemon
1 tb olive oil
2 tb Brunoise yellow peppers
 And chopped
 Worcestershire Sauce
2 tb Brunoise red onions
4 Ripe avocados; peeled,
2 tb Shallots minced
1/2 lb Crab meat; picked over
2 tb Finely-chopped parsley
2 ts Garlic chopped
1 c Chicken stock or milk
2 c Half-and-half
 Cayenne pepper; to taste
1/2 c Green Onions chopped
2 tb Brunoise red peppers

In a food processor, puree the avocados, half and half, sour cream,  shallots, green onions, 1 teaspoon garlic, chicken stock and lemon  juice. Puree until smooth. Season the soup with Tabasco,  Worcestershire sauce, salt and cayenne. Turn the soup into a glass  bowl and chill completely. In a saute pan, heat the olive oil. When  the oil is hot, add the peppers and onions. Season with salt and  cayenne. Saute for 30 seconds. Add the remaining garlic and saute for  30 seconds. Remove from the heat and cool completely. Turn the  vegetables into a mixing bowl. Add the crab meat and parsley. Season  with salt and pepper. Ladle the soup into the serving bowls and  garnish the soup with the crab relish. This recipe yields 6 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1A50 broadcast 06-02-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    06-04-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (689g)
Recipe Makes: 6 servings

Calories: 862
Calories from Fat: 692 (80%)

Amt Per Serving		% DV

	Total Fat 76.9g	103 %
	Saturated Fat 47.1g	236 %
	Monounsaturated Fat 22.1g
	Polyunsanturated Fat 3g
Cholesterol 238.8mg		73 %
Sodium 281.7mg		10 %
Potassium 879mg		23 %
Total Carbohydrate 29g		9 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 28.7g
Protein 18.3g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 862

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