Ingredients:

 

Soup:

  • 300 gram High pressure avocado pulp
  • 100 grams of coconut milk
  • Pepper and salt
  • 3 dl vegetable broth
  • 10 grams cooked chicken

 

Topping:

  • 2 dl up cream liquid butter
  • 2 tablespoons of basil
  • 50 grams of avocado fruit

 

Starter

Soup:
Cook the chicken cubes first and extinguish with the broth.
Add the avocado pulp and heat (do not cook) the avocado pulp (80 degrees).
Season with pepper and salt. Garnish with the topping and a tomato cube and a leaf of basil.

Topping: blend the ingredients into a lobby cream.