2 tbsp (1 oz) 25 g butter
3 tbsp (25 g) flour
2/3 cup (150 ml) 1/4 pt milk
4 cups (32 fl oz) 900 ml chicken stock
1/4 level tsp (1.25 ml) salt
freshly ground black pepper
1 small green pepper, seeded and chopped
1 ripe avocado
chopped parsley or snipped chives for garnish
3 tbsp (25 g) flour
2/3 cup (150 ml) 1/4 pt milk
4 cups (32 fl oz) 900 ml chicken stock
1/4 level tsp (1.25 ml) salt
freshly ground black pepper
1 small green pepper, seeded and chopped
1 ripe avocado
chopped parsley or snipped chives for garnish
method
1. Melt the butter, stir in the flour and cook gently over a low heat for about 3 minutes, without browning, Remove from the heat and add the milk, beating. Gradually add the stock, stirring, along with the salt, pepper and green pepper. Simmer, covered, for 15 minutes.
2. Halve, stone and peel the avocado. Mash the flesh to a smooth cream.
3. Blend some of the thickened stock with the avocado and stir back into the pan.
4. Simmer the soup for a few minutes but do not boil it.
5. Strain to remove the green pepper.
2. Halve, stone and peel the avocado. Mash the flesh to a smooth cream.
3. Blend some of the thickened stock with the avocado and stir back into the pan.
4. Simmer the soup for a few minutes but do not boil it.
5. Strain to remove the green pepper.
rate this recipe
1.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
