June 28, 2011
I’ve blogged before about this thick, almost unsettingly rich avocado soup. It’s delicious, and not that hard to make, but it’s difficult to consume it all within a reasonable time since the flavor is not very complex - I guess what I’m saying is that it gets a little boring.
Repurposing is helpful. As you might know, hollandaise sauce is made with egg yolks, butter and lemon. It turns out that the avocado soup (the main constituents of which are avocadoes, chicken stock and lime juice) substitutes for it pretty well, so you can make a version of eggs benedict with it that tastes awesome. The lime juice takes the place of the lemon juice, and the chicken stock and avocadoes both provide the savoryness that you associate with butter, while the avocado also gives thickness.
I’ve found that avocadoes are strangely similar to eggs in general - overcooked avocadoes go rubbery when overcooked in a similar way, and avocadoes can sometimes be used in place of eggs; see for example this avocado buttercream recipe.