My favorite kitchen muse--rotting food--is at it again. With a package of (fake) crab meat expiring in the fridge and an overzealous Costco avocado purchase, the Human Vacuum and I turned desperately to Google. And who came through for us? Avocado.org, of all places, with a recipe from Sam Hazen. According to the very enthusiastic prose of his bio, Hazen is a "celebrity chef" of Tao in New York, who knows "secrets of a most delectable variety."
Here is one of those delectable secrets--an odd, cold soup that is surprisingly satisfying as a winter lunch. It's filling, which you could probably guess from looking at the ingredients. But it's also not guacamolesque in the slightest, which you might not expect.
Crab and Avocado Soup with Wasabi
adapted from avocado.org (seriously)
In a food processor, puree:
3 large ripe avocados
1 1/2 cups chicken stock
1/4 cups minced shallots (or onion)
2 Tablespoons lemon juice
1 1/2 teaspoons salt
2 Tablespoons wasabi paste
1/2 teaspoon cumin powder
Add and gently whir:
1 cup heavy cream (I used milk, and it was still plenty creamy)
Pour into four bowls. Divide between the bowls as garnish:
4 oz. jumbo crab meat