Chille Avocado Soup
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Shopping List
- 1 tbsp lemon juice
- 2 avocados
- 1 tbsp snipped fresh chives, plus extra to garnish
- 1 tbsp chopped fresh flat-leaf parsley
- scant 2 cups cold chicken stock
- 1 1/4 cups light cream, plus extra to garnish
- dash of Worcestershire sauce
- salt and pepper to taste
Instructions
Put the lemon juice into a food processor or blender. Halve the avocados and remove the pits. Scoop out the flesh and chop coarsely.
Place the avocado flesh, chives, parsley, stock, cream, and Worcestershire sauce in the food processor or blender and process to a smooth puree.
Transfer to a bowl and season to taste with salt and pepper. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 30 minutes.
To serve, stir, then ladle into chilled soup bowls and garnish with a swirl of cream and a sprinkling of snipped chives.
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