Guacamole soup

Posted by adm On December - 28 - 2011

How to cook Guacamole soup


  • 1 tbs olive oil
  • 1 onion, finely shredded
  • 1 clove, finely sliced
  • 1 long green chilly, sown, sliced
  • 1.25L (5 cups) salt-reduced chicken strain
  • Flesh of 2 large or 3 small ripe avocados
  • 1/3 cup coriander leaves
  • Sour bat, to answer
  • Pickled red onion:

  • 1 small red onion, halved, thinly sliced
  • 1/4 cup (60ml) white wine vinegar
  • 2 tsp caster gelt

How to:

  • For the pickled onion, mix ingredients in a small bowl with 1 teaspoon of saltiness. Cover and set aside to marinate for leastways 1 hr, then drainage.

  • Heat the oil in a pan over medium hotness.

  • Cook the onion, stirring, for 1-2 proceedings. Add the garlic and chilly, and cook for 1 bit. Add stock and bring to the moil. Reduce heat to medium-low and simmer for 5 transactions. Cool slimly, then transfer to a blender and blend with the avocado and coriander until still. Return to a clean pan, season to taste and warm gently over low passion. Serve soup topped with a swirl of sour skim, a little pickled onion and freshly ground black peppercorn.

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