Recipes

Peyala [avocado] soup

Soup 

• Cooking Time: 15
• Servings: 4
• Preparation Time: 10
• 2 ripe avocados
• 1 Spanish red pepper, finely chopped
• 2 cups of cold chicken stock
• half a cup of cream
• juice of 1 lemon
• pinch of paprika powder
• 1 teaspoon of curry powder
• salt to taste

1 Mash together the avocado flesh, lemon juice, curry powder, chopped pepper and cream

2 Blend together with the stock

3 Bring slowly to the boiling point.

4 Adjust seasoning and pour ino plates

5 Sprinkle with paprika powder

Never realized avocados would create an awsome soup, but a recipe from the Malawi Cookbook [by Annabel Shaxson et.al. Zomba (Malawi) : Blantyre, 1985] taught me a lesson. This is a great soup. The Spanish red pepper is optional, the original recipe only uses ground pepper to adjust the seasoning. I added the pepper, because I substituted the cream by a soy-based cooking cream

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