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Jamaican Chilled Avocado Soup With Fresh Ginger And Lime Crema

  • Yield: 4 1/2 cups


  • 1/4 cup butter
  • 1 cup finely chopped onion
  • 2 1/2 teaspoons fresh ginger, peeled and grated (about 1 ounce)
  • 2 large ripe avocados, peeled and mashed
  • 4 teaspoons fresh lime juice
  • 1 1/2 cups chicken stock
  • 1/2 teaspoon black pepper
  • 1 green onion, finely chopped
  • 1/2 cup half-and-half
  • Salt and freshly grated black pepper
  • 1/4 cup sour cream
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon salt


  • Melt the butter in a saucepan and cook the onions for about 4 minutes, until softened. Add the ginger and continue to cook an additional 2 minutes. Add the avocado and chicken stock and whisk to combine. Simmer soup over medium-low heat for about 5 minutes. Add the green onion and transfer the soup to a blender and puree, in batches if necessary, until very smooth. Stir in the half-and-half and salt and pepper, to taste. Chill thoroughly before serving.
  • To make the lime crema, stir together the sour cream, lime juice, garlic, and salt. When the soup has chilled, garnish each portion with a generous dollop of crema.