An excellent, fresh option that incorporates Merci Mercado chapulines for a Summer afternoon or a great appetizer before a sumptuous Winter meal!
4 large ripe Hass avocados, halved, peeled, and pitted plus extra slices for garnish
¼ cup- fresh lime juice (from 2 to 3 limes)
1½ teaspoons kosher salt, or to taste
3 cups homemade vegetable stock (room temperature), or as needed
1 cup Merci Mercado chapulines al ajillo recipe
Combine the avocados, lime juice, salt, and vegetable stock in a blender and blend on high speed until creamy, slowly adding more stock if necessary, until the mixture reaches a consistency of a cream soup. Taste and add more salt if needed.
To make Merci Mercado chapulines al ajillo just sautée 1 cup of Merci Mercado plain chapulines with 2 finely sliced garlic cloves and 4 tablespoons of olive oil.
To serve, ladle the soup into bowls and place a large spoonful (or more) of chapulines al ajillo on top of each bowl and drizzle a little bit of olive oil.
1 small white onion, roughly chopped
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
1 teaspoon black peppercorns
½ teaspoon coriander seeds
4 fennel fronds
4 cups water
Combine the onion, carrots, celery, peppercorns, coriander seeds, fennel fronds, and water in a large saucepan. Bring to a simmer and cook for 30 minutes. Let cool, strain it.