Avocado soup with pepper jam
- Ingredients:
- 4-6 spring onions, cleaned
- 1 small bunch fresh coriander, washed and dried
- 250 gram Salud Avocado dices
- 500 ml clear chicken stock
- 125 ml whipped cream, yoghurt or buttermilk
- Salt
- Freshly milled black pepper
- Spanish pepper jam
- Lunch/Starter
- Finely chop the spring onions and coriander.
- Add Salud's Avocado dices and the cream, yoghurt or buttermilk and puree until smooth.
- Season it with salt and pepper.
- Cover it and leave it to cool.
- Serve the soup and add a spoonful of Spanish pepper jam to each bowl.
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