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Recipe Detail Page
Shrimp, Avocado & Tarragon Soup
Spring 2013
This warm soup is unusual but will become a quick favourite as it is exceptionally healthy, flavourful and fast to make. Don’t bother making this soup with underripe avocados.
Serves 4
3 tbsp (45 mL) olive oil
1 cup (250 mL) onion, finely chopped
2 tbsp (30 mL) garlic, finely chopped
2 cups (500 mL) vegetable, chicken or seafood stock
2 large ripe avocados
3 tbsp (45 mL) lime juice
1 tsp (5 mL) wasabi paste, or to taste
1 tbsp (15 mL) honey mustard
2 tbsp (30 mL) fresh tarragon, finely chopped
Salt and freshly ground pepper
12 medium shrimp, raw and peeled
1 In a medium pot, heat 2 tbsp (30 mL) of the oil, add onions and garlic and sauté for 10 minutes or until tender. Add stock and simmer for 5 minutes longer.
2 Peel avocados and purée in blender along with lime juice, wasabi paste, mustard, tarragon and the onion mixture. Do this in batches. Purée until completely smooth, adding additional water or stock to thin if necessary.
3 Return mixture to pot and gently heat through. Whisk in additional water or stock to thin if necessary. Season to taste with salt and pepper.
4 Meanwhile, in a small sauté pan, heat remaining 1 tbsp (15 mL) oil and sauté shrimp until cooked through, about 3 minutes.
5 Serve warmed soup in individual bowls garnished with 3 shrimp each and a sprig of tarragon.
Serves 4
