Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet

Green Summer Soup 2 large ripe avocados, peeled, pitted and diced 1 TBSP. chopped shallots 1 TBSP. olive oil 2 cups chicken stock 1 cup heavy cream salt and pepper to taste 1/4 tsp. ground nutmeg 1 tomato, peeled, seeded and diced or 1/2 cup sour cream or a handful of crisp, seasoned croutons Puree avocado in a blender or food processor until smooth. Saute chopped shallots in olive oil until tender but not brown; set aside to cool. In a large bowl, whisk together avocado puree with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste. Chill for at least an hour before serving. Garnish with diced tomato, a teaspoon of sour cream or croutons. Serves 4 lucky people.

Cold Crab Soup 3 TBSP. olive oil 6 scallions, white part only, finely chopped (reserve greens for garnish) 1 pint yellow cherry tomatoes, chopped 1 large yellow pepper, seeded and diced 1 large stalk fresh basil 6 cups chicken stock 1/4 cup whipping cream salt and pepper to taste 2 cups cold cooked crabmeat cocktail sauce Heat oil in skillet, add chopped scallions and saute gently for 2-3 minutes. Add the tomatoes and pepper and continue sauteing for another couple of minutes. Add the chicken stock and basil. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove basil. Puree the soup in a blender. Stir in the cream and seasonings and chill for 2 hours or more. When ready to serve, put soup into bowls. Garnish with the cold crabmeat topped with a dash of cocktail sauce and the finely chopped scallion greens. Makes enough for 6 crab lovers.