Ok in the home stretch now! 3 days to go, and then I will be 31. I really think I’m going to finish all of these things on this list! This soup has a very nice backstory – it’s one of the things my husband made for me for our first Valentine’s day together. This started our proud tradition of not going out on Valentines day – it’s just so…hokey. Instead, we got dressed up and he picked up ingredients for a fancy 3 course meal in – turns out, 2 of the 3 courses were bright green (both of them delicious as well – in case you’re wondering the other one was salmon with scotch bonnet pepper sauce – I’ll have to blog about that one some day too) and we have fond memories of eating this green soup on that chilly winter evening back in 2005.
I personally love bisque, however the pound of butter per bowl is a little much for my stomach usually. This bisque has – wait for it – absolutely NO butter. Yep, that’s right, no butter. The avocado provides all of the creaminess one needs in a bisque, and is much, much healthier than butter. Some people who have reviewed it complain it is too bland; I will agree, it is a bit on the bland side if you follow the recipe to a tee. I added much more lemon juice than called for and also some extra salt and pepper. The other thing I did was to add some extra shrimpiness by boiling the shrimp tails in the chicken broth before I used it. I also pureed the base after it was made, before I added the shrimp, as I personally think a smooth green soup is more tasty looking than a lumpy green soup. Enjoy with some crusty french bread on its own, or you can try it as an appetizer as well.
Avocado Shrimp Bisque
From William via allrecipes.com
Slice avocados in half, and discard pits. Remove avocado flesh and chop coarsely. Remove shrimp tails and chop shrimp coarsely. Place chicken broth and shrimp tails into a small sauce pan and simmer on low for about 10 minutes. Strain shrimp tails out of broth. Combine avocado meat, broth, milk, lemon juice and onion in a small sauce pan and heat through thoroughly but not quite to a boil. Remove heated broth to a food processor, and puree. Place pureed soup back into the sauce pan and add chopped shrimp. Enjoy!