Food Network Magazine - (05)May 2020

Superfood of the Month

Stats

Here are five good

reasons to eat

more avocados.

The monounsaturated fat

in an avocado helps lower

LDL (bad cholesterol)

and decrease the risk of

heart attack and stroke,

plus it helps your body

absorb antioxidants.

1

2

The combination of

fat and nutrients like

vitamins E and K may be

good for your brain.

3

An avocado has even more

potassium than a banana—

and potassium can help

lower your blood pressure.

4

Avocados are loaded

with magnesium, which can

help reduce stress and

improve sleep, and biotin,

which may promote

healthy hair and nails.

5

The oleic acid and fiber in

avocados help you feel full,

so you’re less likely

to reach for junk food.

2 lemons
2 cloves garlic, smashed
1 bay leaf
Kosher salt and freshly
ground pepper
8 ounces peeled and deveined
medium shrimp (about 16)
½ cup frozen peas, thawed
½ cup packed fresh parsley
¾ cup trimmed and chopped
pea shoots
2 avocados, peeled and pitted
2 scallions, roughly chopped
2 tablespoons packed
fresh tarragon
1 tablespoon avocado oil

CHILLED AVOCADO SOUP WITH SHRIMP
ACTIVE: 40 min l TOTAL: 1 hr 15 min l SERVES: 4

1. Thinly slice ½ 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 1½ lemons; set aside.
   2.Bring the water to a simmer over medium heat. Add the
   shrimp and poach until just cooked through, 1½ 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.
   3.Meanwhile, combine the peas, parsley and ½ cup pea shoots
   in a blender (preferably a high-speed blender). Add the garlic
   from the poaching liquid plus 1¼ 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.
   4.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.


2. 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 ¼ cup pea
   shoots. Drizzle with the remaining 2 teaspoons avocado oil.

68 FOOD NETWORK MAGAZINE ●MAY 2020

weeknight

cooking

SOUP PHOTO: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE. AVOCADO: GETTY IMAGES.

Think beyond guacamole and toast

and try avocados in a bright summery soup.

...... ..
....
...

j Suporfood ~

...
..
...
...
..
..
.
..
.
..
..
..
.
..
.
..
..
...
..
..
..
..
..
..
. •
..
..
..
..
..
..
..
..
..
..
..
..
.
...
..
.
..
..
..
..
..
..
..
..
...
..
..
.
..
.
..
..
...
..
..
..
..
..
...
..
..
..
..
..
..
..
..
..
...
•....•••..•. ...•••.•••.••.•...•....•.