Avocado Soup

Serves 4

2 large ripe avocados

300 ml/1/2 pint/ 1/4 cups sour cream

1 liter 3/4 pints 4 cups well flavored chicken stock

a small bunch of fresh coriander

( cilantro) or flat leaf parsley, chopped

salt and ground black pepper.

Preparation

1. Cut the avocados in half, remove the peel and lift out the stones. Chop the fresh coarsely and place it in a food processor with 45-60 ml/3-4 tbsp of sour cream. Process until smooth.

2. Heat the chicken in a pan. When it is hot, but still below simmering point, add the rest of the sour cream. Process until smooth.

3. Gradually stir the avocado mixture into the hot stock. Heat gently but do not let the mixture approach boiling point. Add salt to taste.

4. Ladle the soup into heated bowls and sprinkle each portion with chopped coriander or flat leaf parsley and black pepper. Serve immediately, as it will discolor on standing.

OCTOBER 2011   ACTUALIZACION CONSTANTE     www.cocinadeliciosa.com     Webmaster Alex Diaz Manzo