Risky Bisque

Every time we ask for suggestions for dinner, Abbe pulls out the cooking magazine that we have, and requests Avocado Chipotle Bisque. Cautious of cold soups, we continuously reject the suggestion. However, last week, we gave in. So here it is for Abbe: the cold soup, our experience, and the pictures to prove it really happened. 

We've learned from our experiences so far that some ingredients are very challenging to find in Israel, even in the Shuk. The Avocado Chipotle Bisque recipe calls for miso paste and chipotle powder, two ingredients we were unable to find. So, being the resourceful thinkers that we are, we decided to substitute. Instead of miso paste, we sprinkled some sea salt into the pot. Instead of chipotle powder, we bought a few dried hot peppers and chopped them up ourselves. We didn't make the soup too spicy because we wanted the kids to eat it, but we had optional red pepper flakes on the side to give it some more flavor. The garnish you see in the picture is slices of fresh red pepper. How are our plating skills?

We needed a vegetable side dish, and we found some broccoli in the fridge. We minced a few garlic cloves, drizzled the broccoli with olive oil, and roasted it in the oven. The broccoli was well received by the family and very easy to make, so we will definitely be making it again! 

The bisque ended up being very light and good for the summer, but it wasn't such a hit with everyone. Better luck next time?