Name: Smooth avocado and leek cream
Yield: 5 servings
Cuisine: Boil
Ingredients: 2.00 avocados ripe, medium; 15.00 ml lemon juice; 30.00 ml butter; 15.00 ml sunflower oil; 1.00 carrots diced; 3.00 leeks sliced; 5.00 celery; 3.00 garlic cloves, crushed; 1.00 lemon zest only; 2.00 curry leaves; salt and freshly ground black pepper; 2.00 Litres stock chicken; 125.00 ml cream; 100.00 g tomatoes diced; 2.00 ml chilli paste; 30.00 ml fresh coriander chopped

Recipe Disclaimer

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Ingredients (16)

2.00	avocados — ripe, medium
15.00 ml	lemon juice
30.00 ml	butter
15.00 ml	sunflower oil
1.00	carrots — diced
3.00	leeks — sliced
5.00	celery
3.00	garlic — cloves, crushed
1.00	lemon — zest only
2.00	curry leaves
	salt and freshly ground black pepper
2.00 Litres	stock — chicken
125.00 ml	cream

TOPPING

100.00 g	tomatoes — diced
2.00 ml	chilli paste
30.00 ml	fresh coriander — chopped

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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).