Potters around the island have been busy throwing clay to make bowls for the biennial Empty Bowl Hawaii event on March 31 at Dole Cannery. Local chefs have been working on signature soup recipes especially for this evening to raise funds for Hawaii’s hungry.

This week, enjoy a few featured soups from chefs featured at this event. For details on the event, see Page 6.

Avocado Crema

Cristina Curp, TheCastawayKitchen.com

• 2 medium ripe avocados, about 2 cups
• 2 tablespoons lemon or lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon white pepper
• 4 cups vegetable stock
• 5 slices bacon, cooked until crisp, diced
• 4 sprigs cilantro, chopped
• 1 stalk green onion, sliced

Halve avocado and scoop flesh into large bowl. Add lemon juice and mash until smooth.

Place avocado in blender with salt, cumin and pepper. Add vegetable stock. Blend until smooth and silky. Garnish with bacon, cilantro and green onions. Serve chilled or at room temperature. Serves 4.

Approximate nutritional information, per serving: 180 calories, 15 g total fat, 3 g saturated fat, 10 mg cholesterol, about 1,500 mg sodium, 10 g carbohydrate, 5 g fiber, 3 g sugar, 5 g protein

White Chicken (or Goose) Chili

Betty Mallonee, chef Mark Noguchi’s grandmother-in-law

• 1 tablespoon olive oil
• 2 small onions, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 4 (16-ounce) cans white beans, drained
• 6 cups chicken broth
• 3-1/2 teaspoons ground cumin
• 1 -1/2 teaspoons oregano
• 4 cups shredded cooked chicken or goose
• 3 cups grated Monterey Jack cheese
• Salt and pepper, to taste

Heat oil in large pot over medium. Add onions and saute until clear. Add garlic, cayenne, pepper, beans, broth, cumin and oregano. Bring to boil, then reduce heat and add chicken and cheese. Stir until cheese melts. Season with salt and pepper. Serves 16.

Approximate nutritional information, per serving (based on chicken and not including salt to taste): 270 calories, 9 g total fat, 4.5 g saturated fat, 55 mg cholesterol, 800 mg sodium, 20 g carbohydrate, 6 g fiber, 3 g sugar, 26 g protein

Yellowfin Ahi Black Bean Chili With Calamansi Cilantro Sour Cream

Tiki’s Bar and Grill

• 1 cup yellow onion, diced in 1/4-inch pieces
• 2 cloves garlic, minced
• 1/2 cup mixed green and red bell peppers, diced in 1/4-inch pieces
• 1/2 tablespoon butter
• 1 pound No. 2 grade ahi, ground or finely minced
• 3 tablespoons chili powder
• 2 bay leaves
• 1/2 teaspoon ground cumin
• 3 teaspoons minced green jalapenos
• 1 (29-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• Salt and pepper, to taste
• 1 (16-ounce) can black beans, rinsed in cold water
• 2 tablespoons mayonnaise whisked with 1 tablespoon cold water (optional)
• Grated cheddar cheese for topping (optional)
• >> Calamansi Cilantro Sour Cream:
• 1/4 cup sour cream
• 2 teaspoons fresh calamansi juice (may substitute lime juice)
• 1 tablespoon chopped cilantro

To make Calamansi Cilantro Sour Cream: Combine ingredients in a food processor; mix well. Refrigerate.

In a large sauce pan over medium heat, saute onion, garlic and bell peppers with butter for about 5 minutes. Add ahi and saute until just cooked, about 3 minutes. Add chili powder, bay leaves, cumin, jalapenos, tomatoes, tomato sauce, and salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer 1-1/2 hours, stirring frequently.

Add beans and mayonnaise mixture (if using); stir well until heated through. Ladle into bowls; top with sour cream mixture and cheddar cheese. Serves 8.

Approximate nutritional information, per serving (with 1 tablespoon cheddar cheese per serving, not including salt to taste): 230 calories, 8 g total fat, 3.5 g saturated fat, 35 mg cholesterol, 750 mg sodium, 20 g carbohydrate, 7 g fiber, 6 g sugar, 21 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.