Avocado et Mint Soup
Serve chilled in summer or hot in winter.
Ingredients
- 1 1/2 oz butter or margarine
- 6 spring onions scallions, sliced
- 1 garlic clove crushed
- 1 oz plain all-purpose flour
- 1 pint vegetable stock
- 2 ripe avocados
- 3 tsp lemon juice
- pinch of grated lemon rind
- 1/4 pint milk
- 1/4 pint single light cream
- 1 1/2 tbsp chopped mint
- salt and pepper
- mint sprigs to garnish
minted garlic bread
- 4 1/2 oz butter
- 2 tbsp chopped mint
- 2 garlic cloves crushed
- 1 wholemeal whole wheat or white French bread stick
Instructions
- Melt the butter or margarine in a large, heavy-based saucepan. Add the spring onions (scallions) and garlic clove and fry over a low heat, stirring occasionally, for about 3 minutes, until soft and translucent.
- Stir in the flour and cook, stirring, for 1-2 minutes. Gradually stir in the stock, then bring to the boil. Simmer gently while preparing the avocados.
- Peel the avocados, discard the stones (pits) and chop coarsely. Add to the soup with the lemon juice and rind and seasoning. Cover and simmer for about 10 minutes, until tender.
- Cool the soup slightly, then press through a strainer with the back of a spoon or process in a food processor or blender until a smooth puree forms. Pour into a bowl.
- Stir in the milk and cream, adjust the seasoning, then stir in the mint. Cover and chill thoroughly.
- To make the minted garlic bread, soften the butter and beat in the mint and garlic. Cut the loaf into slanting slices but leave a hinge on the bottom crust. Spread each slice with the butter and reassemble the loaf. Wrap in foil and place in a preheated oven, 180°C/350°F/Gas Mark 4, for about 15 minutes.
- Serve the soup garnished with a sprig of mint and accompanied by the minted garlic bread.
Calories: 410 kcal
Carbohydrates: 14 g
Protein: 4 g
Fat: 40g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 85 mg
Sodium: 541 mg
Potassium: 441 mg
Fiber: 5 g
Sugar: 3 g
Vitamin A: 1450 IU
Vitamin C: 11 mg
Calcium: 70 mg
Iron: 1 mg