Avocado soup

Avocado soup

By
From
Encyclopedia of Food and Cookery
Serves
6-8

A creamy soup that can be served hot or cold.

Ingredients

Quantity Ingredient
2 avocados, peeled, stoned and sliced
250ml cream
1 litre chicken stock
salt and freshly ground white pepper
pinch nutmeg
1 tablespoon lemon juice
extra cream, to finish

Method

  1. Purée avocados with cream in a blender or food processor, or mash together and rub through a sieve. For a cold soup, add purée to cold stock, season with salt, pepper, nutmeg and lemon juice and chill. For hot soup, add purée to hot stock and heat to just below boiling point. Season, and serve immediately. Finish hot or cold soup with a swirl of cream on each serving.
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