Think beyond guacamole and toast and try avocados in a bright summery soup.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 4 serving |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 4 serving |
Ingredients
- 2 lemons
- 2 cloves garlic, smashed
- 1 bay leaf
- Kosher salt and freshly ground pepper
- 8 ounces peeled and deveined medium shrimp (about 16)
- 1/2 cup frozen peas, thawed
- 1/2 cup packed fresh parsley
- 3/4 cup trimmed and chopped pea shoots
- 2 avocados, peeled and pitted
- 2 scallions, roughly chopped
- 2 tablespoons packed fresh tarragon
- 1 tablespoon avocado oil
Instructions
- Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside.
- Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour.
- Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour.
- Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls.
- Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 279 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 10 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 91 mg |
| Sodium | 565 mg |
| Serving Size | 1 of 4 servings |
| Calories | 279 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 10 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 91 mg |
| Sodium | 565 mg |