Ingredients -2 cups chicken broth-1 cup corn kernels - fresh, frozen or canned-1 1⁄2 cups shredded or diced cooked turkey or chicken-1 Tbsp. olive oil-1 Tbsp. all-purpose flour-1 1⁄4 cups soy milk or other nondairy milk, or additional broth-2 ripe medium-sized avocados (total about 500 gr.), preferably Hass-1⁄4 tsp. dried thyme, crumbled-1 Tbsp. minced green onion cayenne to taste-1⁄2 tsp. fresh lemon juice, or more to tasteDirectionsIn a medium saucepan bring broth to a boil. Add fresh or frozen corn, cover and simmer over low heat for 2 to 4 minutes, or until just tender; heat canned corn only 1 minute. Transfer to a bowl with a slotted spoon, draining it thoroughly, and reserve broth separately.In a heavy, medium saucepan heat oil, whisk in flour and cook over low heat, whisking, for 2 minutes, or until foaming but not browned. Gradually whisk in 1 cup of the reserved broth. Bring to a boil, whisking. Add salt and pepper and simmer over low heat for 5 minutes, whisking occasionally. Whisk in soy milk and bring to a simmer.Halve avocados lengthwise; remove pits and scoop out pulp of all but 1⁄4 avocado. Reserve remaining avocado quarter for garnish and cover it tightly with plastic wrap.In a food processor or blender puree avocado pulp with thyme and green onion until nearly smooth. Gradually add remaining cup of broth while processing. Whisk avocado mixture into soup.A short time before serving, cut reserved avocado into small dice for garnish. Heat soup, whisking, just until hot. Season it to taste with salt, pepper, and cayenne. Stir in any liquid that escaped from corn. Add turkey and corn and heat through, stirring often, for 2 minutes. Add lemon juice. Taste and adjust seasoning, adding more lemon juice if desired. Ladle soup into bowls. Sprinkle soup with reserved avocado.Makes 4 appetizer servings.
Avocado-Turkey Chowder
Delicious soup recipes
Ingredients -2 cups chicken broth-1 cup corn kernels - fresh, frozen or canned-1 1⁄2 cups shredded or diced cooked turkey or chicken-1 Tbsp. olive oil-1 Tbsp. all-purpose flour-1 1⁄4 cups soy milk or other nondairy milk, or additional broth-2 ripe medium-sized avocados (total about 500 gr.), preferably Hass-1⁄4 tsp. dried thyme, crumbled-1 Tbsp. minced green onion cayenne to taste-1⁄2 tsp. fresh lemon juice, or more to tasteDirectionsIn a medium saucepan bring broth to a boil. Add fresh or frozen corn, cover and simmer over low heat for 2 to 4 minutes, or until just tender; heat canned corn only 1 minute. Transfer to a bowl with a slotted spoon, draining it thoroughly, and reserve broth separately.In a heavy, medium saucepan heat oil, whisk in flour and cook over low heat, whisking, for 2 minutes, or until foaming but not browned. Gradually whisk in 1 cup of the reserved broth. Bring to a boil, whisking. Add salt and pepper and simmer over low heat for 5 minutes, whisking occasionally. Whisk in soy milk and bring to a simmer.Halve avocados lengthwise; remove pits and scoop out pulp of all but 1⁄4 avocado. Reserve remaining avocado quarter for garnish and cover it tightly with plastic wrap.In a food processor or blender puree avocado pulp with thyme and green onion until nearly smooth. Gradually add remaining cup of broth while processing. Whisk avocado mixture into soup.A short time before serving, cut reserved avocado into small dice for garnish. Heat soup, whisking, just until hot. Season it to taste with salt, pepper, and cayenne. Stir in any liquid that escaped from corn. Add turkey and corn and heat through, stirring often, for 2 minutes. Add lemon juice. Taste and adjust seasoning, adding more lemon juice if desired. Ladle soup into bowls. Sprinkle soup with reserved avocado.Makes 4 appetizer servings.