About this recipe:A delicate flavour heightened by a light spicy note, this soup is quick to cook and perfect for using up very ripe avocados.
2 ripe avocados
2 tbsp lemon juice
1 tbsp crème fraîche
1/2 tsp mild curry powder
1 garlic clove, crushed
500ml chicken or vegetable stock
salt and freshly ground black pepper
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Method Prep:5min › Cook:5min › Ready in:10min
Halve the avocados lengthways, stone and peel them. Cut the flesh into chunks and place in a blender or food processor. Add the lemon juice and blend.
Add the crème fraîche, curry powder and garlic and blend again.
Heat the stock in a saucepan. Gradually add several spoonfuls of the chicken stock to the avocado purée and blend together. Add the avocado mixture to the remaining stock in the pan and heat gently, without boiling. Season to taste and serve in small soup bowls.
For a celebratory meal, make little wholemeal croûtons and garnish each serving with a few of them plus three cooked, peeled prawns.