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
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
Ground white pepper
In a bowl mix all the ingredients together and refrigerate.
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
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.
Copley’s on Palm Canyon
621 North Palm Canyon Drive
Palm Springs CA 92262
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