Avocado soup

Avocado soup

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2 medium avocados, peeled, stoned and sliced
1 cup cream
4 cups chicken stock
salt and freshly ground pepper
A pinch ground nutmeg
1 tablespoon lemon juice
extra cream, to finish

Method

  1. Purée avocados with the cream in the 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, then chill. For a hot soup, add purée to hot stock and heat to just below boiling point. Season and serve immediately. Finish soup with a swirl of cream on each serving.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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