I brûléed some avocados, which, lets me honest, is sort of strange. But it gave this soup a campfirey, smoky flavor that I loved so I’m standing behind the decisions. A decision that was largely based on the fact that I’ve had this brulee torch for over two months and haven’t use it yet. Now I’m sort of hooked on the idea of wielding a kitchen torch as powerful as this one, it completely smokes (pun intended) the one I previously owned that I now see as fairly pathetic. The new one is beast, I think it might belong in the tool shed out back (I don’t actually have a tool shed, so I guess it’ll stay in the kitchen).
But you really don’t HAVE to brulee avocados, just cutting them up and adding them to the soup like a normal person is just fine.
About this soup, it’s vegan, which clearly I am not. But I love vegan food because it puts the emphasis on produce, which I adore. Corn is just coming into season, and so are the avocados I abused, but the weather in most parts of the country is still soup worthy. But you have to remember that I’m also the girl that likes to drink stout and eat soup in August. I also prefer to eat ice cream in December. Which all may add up to my rampant non-normalness that forced me to take a kitchen torch to those perfectly lovely avocados.