Cold Avocado Bisque With Goat Cheese-Chive Quenelles

By á-174942

Ingredients

• 3 garlic cloves
• 2 pounds avocados peeled, seeded, and coarsely chopped
• 4 cups chicken stock
• 1 1/2 teaspoons salt
• 1/2 cup fresh goat cheese - (1/4 lb)
• 2 tablespoons minced chives
• 1/2 cup yogurt

Details

Servings 6

Preparation

Step 1

With the blender running, remove the plastic cap and drop the garlic cloves through the hole in the lid to mince. Turn the machine off and add the chopped avocados.

With the machine running on medium speed, slowly add the chicken stock, pouring through the hole in the lid. Add the salt and turn the speed up to high to make a smooth, velvety purée. (Do in batches if necessary.) Chill in the refrigerator until serving time.

While the soup is chilling (one-half hour to 2 hours), beat together the goat cheese and the chives to make a smooth, soft paste.

When ready to serve, whisk the yogurt into the soup and divide the soup evenly into 6 bowls. Note: Don't stir in the yogurt until just before you're ready to serve. An enzyme in the avocado changes the taste of the milk if it sits for very long.

Using 2 teaspoons, form the goat cheese into 6 quenelles and place one in the center of each bowl. To form a quenelle, use one spoon to scoop up enough of the goat cheese mixture to fill its bowl. Use the other spoon to scoop the mixture out of the first spoon, turning it over to create a smooth side. Repeat a couple of times until the mixture is an attractive smooth-sided oval. Or, you can just scoop a less-than-perfect spoonful of the goat cheese mixture in the center of each bowl.

This recipe yields 6 servings.

Each serving: 253 calories; 7 grams protein; 11 grams carbohydrates; 6 grams fiber; 22 grams fat; 6 grams saturated fat; 10 mg. cholesterol; 1134 mg. sodium.