Creme of Avocado Soup
A good friend keeps going on and on about an avocado soup that I improvised several years ago. I didn’t find it a big hit, back then, but my friend liked it a lot, so she tells me whenever she makes one for herself.
I couldn’t remember how I did it all those years ago, but happened to have a ripe avocado in the house, so here is how I’d make one today, per 2 people for a starter-sized portion:
Sweat half a finely diced shallot in a tablespoon of butter, then bind with a teaspoon of flour and 250ml of chicken stock. Let simmer for 90s. Meanwhile, spoon the flesh out of a ripe avocado, and chuck it into the blender. Add the stock and juice from half a lime, then blitz vigorously.
To serve, add a generous blob of sour cream. Sprinkle with red, fresh, mild chillies. Drizzle with olive oil, lime juice, and Crema Di Balsamic Blanco.
It’s actually quite nice. Preparation time 30s, cooking time 4 minutes.
