Avocado soup with crisp pancetta

Posted by adm On September - 27 - 2011

How to cook Avocado soup with crisp pancetta


  • 1 1/2 tbs extra virgin olive oil
  • 1 onion, finely shredded
  • 2 garlic cloves, finely shredded
  • 1 bay leafage
  • 1L (4 cups) chicken or vegetable strain
  • 2 big, ripe avocados, flesh shredded
  • 1 cup (240g) creme fraiche or sour emollient
  • 6 thin pancetta slices
  • 2 tbs finely chopped mint or dill
  • Lemon succus, to discernment

How to:

  • Passion 1 tbs oil in a saucepan over medium-low warmth. Add onion and garlic and fix, stirring, for 10 minutes or until dull. Add bay leaf and strain, bring to the moil, then cool slimly. Add avo, flavor, then puree with a stick blender or in a blender until smoothen. Stir in 3/4 cup creme fraiche, then either return to low heat and warm through, or refrigerate until chilled.

  • Lag, heat remaining oil in a frypan over medium-high rut. Cook the pancetta for 2-3 transactions, turning erstwhile, until crisp and prosperous. Drain on paper towel, then break into pieces.

  • Add herbs to the soup and stir in lemon juice to tasting, then divide among bowls. Thin creme fraiche a little with 2 tsp warm water. Drizzle over warm or chilled soup, season and service topped with pancetta.

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