Avocado summer soup recipe

Calories
109.8

Fat
10.1g

Protein
1.7g

Carbs
6.6g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Avocado summer soup

About

Make this avocado soup just before serving and it's guaranteed to keep its vibrant green colour

Ingredients

Method

Cut each avocado by slicing through it vertically along the length of the fruit. Twist to expose the flesh inside each half. Using a large spoon, scoop the diced avocado into a bowl.
Add 2 heaped tablespoons of the creme to the avocado and mash with a fork until well combined. Add the lime juice, then either using a food processor or a hand-held blender, process until smooth.
Heat the chicken stock (1 litre) in a small saucepan until it's just below the simmering point, then stir in the rest of the creme fraiche and approximately 1 teaspoon of salt.
Slowly start adding the puréed avocado into the hot stock, whisking until it's well incorporated. Do not allow the soup to come to the boil. Season to taste as the soup is warming up.
Divide the soup into four bowls and sprinkle with some freshly chopped coriander and cracked black pepper.