Avocado Soup

Ever wondered what to do with all those Avo's when they all ripen at the same time

and you have just got fed up with that feeling of

your throat just cannot swallow any more

try making this soup courtesy of The Treverton Cookbook

from Edie Wilson Smith

Recipe

Ingredient

3 ripe avocados (or 2 if large)

140 ml white stock (chicken or vegetable)

1/2 teaspoon Tabasco (or hot pepper)

85 ml cream

85 ml plain yogurt

2 spring onions, chopped

2 tablespoons fresh parsley, chopped (or coriander)

Salt & pepper to taste

Juice of 1 orange (optional variation)

Peel and stone avocados. Place flesh in blender or food processor with stock and Tabasco. Process until smooth. Add cream and yogurt. Whizz again. Add onions, parsley, salt and pepper and l;eave to chill for 30 mins before serving.

To serve hot, heat very gently in a heavy-bottomed saucepan. DO NOT BOIL. Serve in very hot soup cups/bowls.