Warm avocado soup – what a lovely surprise!
2 Tbsp butter
3 Tbsp all-purpose flour
3 cups chicken stock
1 cup fresh cream
juice of 1 lime
salt and black pepper
3 slices white bread, crusts cut off
black and white sesame seeds
Preheat the oven to 200 °C.
Melt the butter in a saucepan over medium heat and stir in the flour. Cook for a couple of minutes. Gradually add the stock, stirring continuously, like you would when making a white sauce. Cook for about 10 minutes.
Liquidize the cream, onion, avocados, lime juice and stock mixture in a blender. Return soup to the saucepan and bring to a simmer on very low heat for about 5 minutes. Season to taste.
Cut the bread into finger shapes, brush with oil and sprinkle with sesame seeds. Place on a baking tray and toast in the oven. When the tops turn golden, turn over and toast until golden on the other side.
Serve with the warm soup.
Sue-Ann Allen and Ilse Fourie share their favourite recipes in Gourmet Sisters, sharing food and friendship. Published by Human & Rousseau (2013).