Guest guest Posted March 27, 2006 Report Share Posted March 27, 2006 Avocado & Garlic Soup 3 ripe avocados 3/4 pint vegetable stock 2 teaspoons lemon juice 1 clove of garlic pinch of salt ground black pepper to taste 1/4 pint single cream finely chopped chervil Peel and stone the avocados. Blend the flesh in an electric blender with half of the stock, the garlic, lemon juice, salt and pepper. Put into a large bowl and stir in the remaining stock and cream. Chill for 2 hours. Check the seasoning. Serve cold, sprinkled with chopped chervil. Makes 2 servings. Quote Link to comment Share on other sites More sharing options...
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