Cool, creamy and velvety on the tongue, our chilled avocado soup refreshes with a satisfying tanginess from our Redwood Hill Farm Goat Milk Kefir…even on the hottest summer days. It’s perfect for a quick entree soup for the family, or portioned into shot glasses and topped with grilled shrimp for a party-worthy appetizer.
By Chef John Ash
This recipe is by Sonoma County Chef John Ash, who has developed many recipes for Redwood Hill Farm. Originally this recipe called for buttermilk. Kefir is an excellent substitute in any recipe calling for milk, buttermilk or yogurt. Kefir is excellent as a base for soups, dips and sauces.
This is a quick, and simple soup. It is a wonderful base to which you can add all manner of things including cooked shrimp, sauteed mushrooms, spring peas, etc. I often will drizzle on a little fragrant nut oil as a garnish. Serve the soup chilled or at room temperature. We do not always think about room temperature soups but it is a nice variation on a warm day. Serves 4
For a light, refreshing first course try this delectable goat milk kefir fruit soup. It’s delicious served for brunch with croissants.
Sonoma County Chef John Ash brings us this simple soup recipe, pairing our smokey sharp cheddar with radicchio.
This is a delicious, rich soup; a meal in itself on a cold winter day. Adjust the cream/vegetable stock ratio to your liking to equal 7 cups of liquid.
A delightful cold fruit soup for a warm summer day.