Avocado-Turkey Chowder

Delicious soup recipes

By FAYE LEVY
January 13, 2011 14:54
2 minute read.
Avocado

Avocado. (photo credit: Courtesy)


Avocado is great as a parve enrichment for soups and sauces. It is best added to the hot soup at the last minute and heated just briefly, so it will not acquire a bitter taste.

This soup features flavors of the American Southwest, with avocado, corn, green onions and cayenne pepper complementing the turkey. Choose a brand of soy milk that is not sweet.

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 taste

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Directions
In 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.


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