You are going to love this recipe. It’s easy, it’s delicious and it’s from Mark Bittman’s cookbook, How To Cook Everything Fast.
Don’t worry, no alligators were harmed in the making of this soup. Alligator Pear happens to be another name for avocado. It totally caught me off guard and made me laugh when Mike started referring to avocados as alligator pears. Did it catch you off guard too?
I know we’re all anxious for warmer weather in the midwest, and I’ve been really into using avocados in my cooking lately. Their flavor always reminds me of spring and summer. I recommend serving this chilled soup in small bowls. A little “alligator pear” soup really goes a long way.
I picked up these super cute, small bowls from Anthropologie recently and they really worked out nicely for my shoot. Fill the small bowls about half way and load the crab and corn mixture on top. Keep the hot sauce handy for those who love an extra kick. It tastes like spring and it’s going transport you to sunnier days.
I’m traveling to shoot in Michigan and Minnesota through the next week, so I wanted to be sure to share this recipe with you before I left. Even though it has been cold, rainy and snowy the last couple of days, spring is technically here and one bite of this soup will make you believe the sun is shining, even if it’s not… quite… yet.
ALLIGATOR PEAR SOUP WITH CRAB AND CORN
3 medium avocados
3 cups almond milk (or regular milk, if desired)
1/2 teaspoon chili powder, or more to taste
2 ears fresh corn
1.5-2 cups lump crabmeat
4 scallions, finely chopped
Hot sauce such as Cholula
Salt and pepper
1. Add the avocado flesh, 3 cups of almond milk, 1/2 teaspoon chili powder and a sprinkle of salt to a blender. Squeeze the juice of 1 lime and blend until smooth.
2. Place the blender in the freezer.
3. Place corn on stove top or grill to char some of the kernels.
4. Cut the kernels off the cob.
5. Pick through the crab meat and discard any shells.
6. Place crab, corn and scallions in a medium bowl. Squeeze the juice of 1 lime, a dash (or more) of hot sauce, sprinkle with salt and pepper and toss to combine.
7. Pull the blender from the freezer, taste, and adjust seasoning, if needed.
8. Fill small bowls half way with avocado soup (a little goes a long way).
9. Top each with the crab mixture and sprinkle with additional pepper or hot sauce, if desired.
All images © Regan Baroni 2016.