Chef Kent Rathbun shares his recipe for Caribbean Avocado - Lime Soup with Jerk Chicken and Grilled Pineapple.
FOR THE GRILLED PINEAPPLE
4 slices pineapple, peeled and 1/4 inch thick
2 teaspoons grapeseed oil
1 teaspoon habenero pepper, stem, seed and mebrane removed and minced
2 tablespoons red bell pepper, stem, seeds and membrane removed, diced small
1 teaspoon lime juice, freshly squeezed
¼ cup micro cilantro (or picked cilantro sprigs), for the garnish
FOR THE CALIFORNIA AVOCADO SOUP
1 pound California avocado, peeled and seed removed
1 quart chicken stock, chilled and fat removed
1 cup skim milk
1 tablespoon habanero peppers, stem, seeds and membrane removed, brunoise
½ cup cilantro leaves, washed and dried
2 tablespoons lime juice, freshly squeezed
1 tablespoon sea salt
Servings/Yield: 8 servings
FOR THE GRILLED PINEAPPLE:
Rub pineapple slices with grape seed oil.
Grill over wood fire grill or charbroiler until light grill marks appear.
Turn pineapple and repeat the process.
When pineapple has grill marks on each side, remove and dice 1/4" x 1/4".
In a mixing bowl, mix grilled pineapple, habenero pepper, red bell pepper and lime juice together. Set aside.
FOR THE CALIFORNIA AVOCADO-LIME SOUP:
In a blender, blend together avocado, chicken stock, skim milk, habenero pepper, lime juice, cilantro and sea salt until smooth.
Pass through a fine chinoise and chill.
TO ASSEMBLE THE SOUP:
In 8 deep soup bowls, put 6 to 7 ounces of avocado lime soup evenly in the bowls.
Place pineapplein the center of the soup as a garnish.
Garnish with micro cilantro.