Cold Avocado Bisque With Goat Cheese-Chive Quenelles
3 garlic cloves
2 pounds avocados, peeled, seeded, coarsely chopped
4 cups chicken stock
1 1/2 teaspoons salt
1/2 cup fresh goat cheese
2 tablespoons minced chives
1/2 cup yogurt
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.
Makes 6 servings.
Calories 253, Fat 22 g, Carbs 11 g, Sodium 1134 mg, Fiber 6 g.
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