AMBROSIAL AVOCADO SOUP, with a Kick; Healthy, Vegan option

A wonderfully delicate, velvety textured soup - with a tiny kick!

Ambrosial Avocado Soup, Velvety in texture, unexpected spicing 
'Wonderful flavours.' Taster  

Ambrosial Avocado Soup with a delicate Latin American twist makes an amazing entree for for the most elegant dinner party/buffet, served warm or cold!

It's is not difficult to make but care must be taken with the onions - they need to soften not brown - and the spices. Avocado Soup in South America is thrumming with heat; this version is more delicate but no less wonderful for it.  And one more warning - once  the yoghurt/cream is added, reheat gently and do not allow the soup to boil.

Ambrosial Avocado Soup makes a lovely first course but poached prawns or white fish, or shredded cooked white chicken can be added to make a main course soup.  

Cost: £2-4
Feeds: 6-8 

Ingred:
   1 med dried chipotle pepper, with seeds removed, soaked in water & drained or 1/4-1/2 tsp (to taste) chipotle seasoning
   1 large onion, finely chopped
    olive oil
   1 oz butter (opt)
   5 small avocados, peeled & chopped (5 regular sized mugs)
   1 clove garlic, grated or minced
   2 tsp chopped chives
   1/2 tsp dried tarragon
   1 litre good stock
   zest of half a lemon & 2 tsp lemon juice 
   1/2 tsp dried nutmeg
   240 ml 0% fat Greek or strained yoghurt or sour cream OR Vegan yoghurt

Method:

1. Generously spray bottom of a medium thick-bottomed pan with olive oil and place over med high heat
2. Add onions, reduce heat to med-low; cook until translucent and soft but not brown.  
3. Add butter if using, then avocado, garlic, chives & tarragon. Stir. 
4. Partially cover the pan and sweat the veg for 20 mins (sweating: cook over med-low heat to allow flavours to intensify and veg to carmelise)  
5. Add broth & drained chipotle pepper; bring to the boil: simmer gently 5 mins
6. Remove from heat; blend until very smooth, ensuring the chilli is fully incorporated
7. Return to pan; add lemon juice & nutmeg
8. Whisk yoghurt into the soup; reheat gently until bubbles form at outer edges; don't let it boil
9. Serve warm or cold
10. If serving cold, refrigerate overnight and garnish with strained yoghurt or, if an indulgence, double cream

Comments:

'In a lovely way the avocado makes the soup creamy and cool whilst still being able to be enjoyed warm.' 20-something fund-raiser.

Tips:

• the soup does not re-heat well; add a few tablespoons of stock or water to thin; check seasoning
• this is quite a rich soup; the amount of yoghurt/sour cream can be halved and replaced with stock
• for vegans, the soup base without yoghurt is still tasty but a little sludgy in colour; to add protein, try blending in a pad of tofu

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.