Avocado Soup with Baconfat

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Avocado Soup with Baconfat A friend of mine from high school, Aaron Wilder, is this amazing chef in Louisville and is always available when I have a question or idea. Like just today I texted him to ask if sweet potato cinnamon rolls sounded like a good idea, which is still up for debate. Although we all know I’m right.  Sweet potatoes are delicious.  Cinnamon rolls are delicious.  Together they are doubly delicious! This recipe actually comes from Aaron.  He shares our love for bacon and good eats.  He’s like magic.  I tell him what went wrong and he can tell me how to fix it, because when you create recipes something is bound to go awry.

Earlier this fall I was at a local grocery store that bundles not perfect fruits and veggies into flats for $2. I found one full of avocados, onions, jalapenos, garlic and tomatillos. We’re talking probably 40 avocados alone! While we love avocados there was no way we’d use that many in a couple days. So I texted Aaron and he gave me this incredibly simple recipe for a blended avocado soup.

Avocado Soup with Baconfat2 This isn’t what you’d call a healthy soup by any means, but its absolutely delicious.  Food for your soul is necessary every once in a while!  It’s still green…and well avocadoes are good for you.  Why am I justifying this to you?  Because I want you to try it for yourself.  This soup is certainly easy as well.  Blenders are my friends.

Avocado Soup Emulsified Baconfat CU Avocado Soup with Baconfat

4 slices bacon, diced and cooked
1 tablespoon butter
1/2 cup roughly chopped onion
1 garlic clove, minced
4 cups chicken stock
3 ripe avocados, peeled and roughly chopped
Juice of 1 lime
1/4 cup bacon fat
2 cups heavy cream
1/4 teaspoon cumin
Salt and Pepper
1/4 cup fresh cilantro, chopped

Heat the butter in a medium pot over medium heat. Add the onion and cook for about 3 minutes. Add the garlic and cook for about 30 minutes more.

Add the chicken broth, lime juice and avocados to the pot and bring to a boil. Reduce the heat to medium and cook for about 7 minutes. Transfer to a blender and blend until smooth, slowly pour in liquid bacon fat while blending to emulsify bacon fat into soup.

Return mixture to pot. Add heavy cream, cumin, salt and pepper to taste. Cook over medium heat for about 5 minutes. Add fresh cilantro if desired and serve warm. Top with diced bacon.

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