Avocado soup is delicious, has a fresh, delicate flavor and a wonderful colour. Add a generous squeeze of lime juice before serving. Choose ripe avocados for this soup. They should feel soft when gently pressed. Keep very firm avocados at room temperature for 3-4 days until they soften. To speed ripening, place in a brown bag.
2 ripe avocados
300 ml sour cream
1 litre/4 cups of well-flavoured chicken stock
small bunch of fresh coriander (cilantro)
ground black pepper
- Cut the avocados in half, remove the peel. Chop the avocado and place it in a food processor with 60 m of the sour cream. Process until smooth.
- Heat the chicken stock in a pan. When it is hot, stir in the rest of the cream.
- Gradually stir the avocado mixture into the hot stock. Heat but do not let the mixture approach boiling point.
- Chop the coriander. Landle the soup into individual heated bowls and sprinkle each portion with chopped coriander and black pepper. Serve immediately.