Chilled avocado soup with crab meat recipe by Andrew Copley

Comment | Tweet | Share | | | Email | More |
Chef Copley was inspired to create this soup recipe by a typical avocado and crab salad. Photo: Tenaya Wickstrand

PALM SPRINGS, Ca. February, 2012—This cool soup is perfect for spring or summertime, which in Palm Springs means year-round.  Chef Andrew Copley was inspired by a typical avocado and crab salad, but wanted to change it up and put his unique spin on it.

Because chilled soup is one of his best sellers in Palm Springs during the hot summer months, he decided to take this typical salad combination and change its form.

After perfecting the consistency of the soup to be neither too thick or too rich, he added the crab mixture. Copley thinks of this dish like a salad that’s been broken down into a soup. 

Chilled Avocado Soup topped with crab meat & lemon olive oil

(Serves 6)

 Soup

4 large avocados (halved, pitted, peeled, diced)

3 teaspoons roasted garlic puree

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

3   cups chicken broth

1-1/2 cup heavy cream

2 tablespoons lemon juice

Kosher salt

Ground white pepper

Method:

In a bowl mix all the ingredients together and refrigerate.

Garnish:

6 to 8oz fresh crab meat

1 bunch fresh chives (finely chopped)

2 teaspoons lemon oil

4 oz fresh corn, sautéed with olive oil, salt and pepper

Micro greens and leaf of a beet root (if available)

Red wine glaze:

1/2 bottle red wine, Shiraz is best

2 peeled garlic cloves, not chopped

3 tablespoons orange juice

Method:

Add all ingredients to a saucepan and reduce to a third. Let cool to a glaze and remove garlic. Put glaze in a squeeze bottle (or sturdy plastic zip lock that you can cut the corner tip from) to drizzle over soup. Will last 2-3 weeks in the fridge.

Remove avocado soup  from the refrigerator, ladle the soup into a chilled soup bowl and top with a generous dollop of crab mixture. Garnish with greens and drizzle with red wine glaze.

Cooking with Copley 

Copley’s on Palm Canyon

621 North Palm Canyon Drive

Palm Springs CA 92262

760-327-9555

 


This article is the copyrighted property of the writer and Communities @ WashingtonTimes.com. Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

More from Culinary Quest
 
blog comments powered by Disqus
Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

Contact Linda Mensinga

Error

Please enable pop-ups to use this feature, don't worry you can always turn them off later.

Who We Are

This is the Communities section at WashingtonTimes.com. Individual contributors are responsible for their content, which is not edited by The Washington Times. The opinions of Communities writers do not necessarily reflect the views of, nor are they endorsed by, The Washington Times. Contact Us with questions or comments.

Get The Most Up-To-Date News From The Washington Times Communities.

* required
Question of the Day

Are you prepared to survive a natural disaster?

View results

Featured
Photo Galleries
Popular Threads
Powered by Disqus