Hot Avocado Soup recipe
information
Calories 300 per portion,
Preparation time 20 minutes,
Cooking time 20 minutes
ingredients
3 ripe avocados
2 tablespoons lemon juice
1 onion, finely chopped
2 cloves garlic, finely chopped
1 green chilli, deseeded and thinly sliced
50 g (2 oz) butter or margarine
25 g (1 oz) plain flour
900 ml (1 1/2 pints) chicken stock
150 ml (1/4 pint) milk
salt and pepper
150 ml (1/4 pint) soured cream
2 tablespoons lemon juice
1 onion, finely chopped
2 cloves garlic, finely chopped
1 green chilli, deseeded and thinly sliced
50 g (2 oz) butter or margarine
25 g (1 oz) plain flour
900 ml (1 1/2 pints) chicken stock
150 ml (1/4 pint) milk
salt and pepper
150 ml (1/4 pint) soured cream
method
1. Quarter the avocados. Remove the stones and peel and discard. Cut off a few thin slices of avocado and reserve them for garnish. Brush with a little of the lemon juice to prevent discoloration. Roughly chop the remaining avocado and mix it with the remaining lemon juice.
2. Cook the onion, garlic and chilli in the butter or margarine until softened. Reduce the heat, add the flour, cook for 2 minutes stirring. Add the chicken stock and milk, stirring all the time. Bring to the boil, add the avocado and seasoning, then reduce the heat and simmer gently for 2 - 3 minutes. Blend in a liquidiser until smooth. Return the soup to the saucepan and over a very low heat stir in the soured cream.
3. Pour the soup into individual soup bowls and garnish each serving with the reserved slices of avocado. Serve immediately.
Cook's Tip
To ripen avocados quickly, place in a brown paper bag with a ripe banana or tomato.
2. Cook the onion, garlic and chilli in the butter or margarine until softened. Reduce the heat, add the flour, cook for 2 minutes stirring. Add the chicken stock and milk, stirring all the time. Bring to the boil, add the avocado and seasoning, then reduce the heat and simmer gently for 2 - 3 minutes. Blend in a liquidiser until smooth. Return the soup to the saucepan and over a very low heat stir in the soured cream.
3. Pour the soup into individual soup bowls and garnish each serving with the reserved slices of avocado. Serve immediately.
Cook's Tip
To ripen avocados quickly, place in a brown paper bag with a ripe banana or tomato.
serving amount
serves 6
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