| |
|
|
|
| |
Soups and Starters Recipes -
Mexican Chilled
Avocado
Soup Recipe
|
|
|
|
|
|
| |
|
Soups and Starters
Recipes
-
Mexican Chilled
Avocado Soup Recipe
Ingredients
Serve
6-8
-
50 g/2 oz butter
-
4
tablespoons olive oil
-
1 onion, finely
chopped
-
1 leek, finely
chopped
-
1 carrot,
finely chopped
-
2 garlic
cloves, crushed
-
1.8/liters/3
pints Chicken Stock
-
4 ripe
avocados, peeled and stoned
-
250 ml/8 fl oz
natural yogurt
-
2 tablespoons
lime juice
-
salt and pepper
To garnish:
Method:
-
Melt the butter
and oil in a large saucepan. Add the onion,
leek, carrot and garlic and fry
over
a low heat until
tender.
-
Add about 750
ml/1 1/4 pints of
the stock and simmer gently for about 30
minutes.
-
Process the avocados in batches with the remaining stock in a food
processor or blender until smooth. Add the
vegetable mixture and continue to process to a
smooth green puree.
-
Stir in the
yogurt and season
to
taste with salt and pepper. Add the
lime juice and chill for 1 hour.
-
Serve with a
swirl of crème fraiche, sprinkled with chopped
coriander.
|
|
|
|
|
|
|
|
|
