Recently my ukulele friends and I ate at Technique, the resturant of Le Cordon Bleu Institute of Culinary Arts in Downtown Pittsburgh. The experience was truly memorable—the food was delicious and service was excellent. The ambiance was dream-like: soft colors, white tablecloths, white napkins, and white china. Gentle music served as the accompaniment to soft melodic conversations. Each course was beautifully presented. The wait staff was very professional, courteous, and attentive. Sorbet was served to cleanse our palate between courses. A three course lunch of appetizer, main course, and dessert was ten dollars with no tipping! My friends and I left Technique with the impression that this was the new standard for fine dining.
A few of us in the group ordered avocado soup as our appetizer. As soon as a spoonful of this soup touched our lips, we knew we wanted the recipe. It was refreshing and light, yet full-bodied. It’s savoriness was actually sweet from all the inherent flavor of each vegetable. It was crunchy, yet smooth at the same time. We asked for the recipe but was only given a list of ingredients—no proportions. Each of us looked at the list and remarked, “The secret ingredient is missing. There’s more to this soup.”
After making this soup about four times, I was able to figure out the secret ingredient!