Cold Avocado-Fennel Soup with Nordic Shrimp Salad
Cold Avocado-Fennel Soup with Nordic Shrimp Salad
Ingredients
- ¾ fennel bulb, cored and chopped
- 1 ¾ cups (430 ml) cold water
- 2 large ripe avocados, cubed
- 3 tbsp (45 ml) lemon juice
- 1 ½ cups (205 g) frozen Nordic shrimp, thawed and patted dry
- ½ cup (75 g) frozen corn kernels, thawed
- ¼ fennel bulb, cored and cut into small dice
- 2 tbsp chives, finely chopped
- 1 tbsp (15 ml) olive oil
- Fennel fronds, for serving (optional)
Instructions
- In a blender, coarsely purée the fennel with 1 cup (250 ml) of the water. Add the avocados and lemon juice. Purée until smooth. Gradually add the remaining water until the consistency of a thick creamed soup. Add more water as needed. Season with salt and pepper. Transfer to a bowl. Cover and refrigerate for 2 hours.
Cold Avocado-Fennel Soup with Nordic Shrimp Salad