Smooth avocado and leek cream

Recipe from: 7/28/1993 12:00:00 AM
Ingredients 17
Servings 5
Time

Ingredients

  • 2
    ripe medium avocados
  • 15
    ml
    lemon juice
  • 30
    ml
    butter
  • 15
    ml
    sunflower oil
  • 1
    carrot, diced
  • 3
    leeks, sliced
  • 5
    sprigs leafy celery
  • 3
    cloves garlic, crushed
  • 1
    lemon, finely grated peel
  • 2
    curry leaves
  • salt and milled black pepper
  • 2
    Litres
    chicken stock
  • 125
    ml
    cream
  • TOPPING
  • 100
    g
    diced tomato
  • 2
    ml
    chilli paste
  • 30
    ml
    chopped fresh coriander
 

Method

 
Peel and dice avocado, add lemon juice and set aside. Heat butter and oil, then add carrot, leeks, celery and garlic. Stir in lemon peel, curry leaves, salt and freshly milled black pepper and simmer gently until vegetables are tender. Add stock and continue cooking for 10 to 15 minutes, then add cream. Blend avocados and soup until smooth. Gently reheat and serve in piping hot bowls, sprinkled with tomato, chilli and coriander. TOTAL KILOJOULE COUNT: 5 925 kJ (1 415 Cal). A portion: 1 185 kJ (285 Cal).
 

 

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