PEYALA [AVOCADO] SOUP

 

  • Cooking Time: 15
  • Servings: 4
  • Preparation Time: 10

Ingredients

  • 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

Directions

  • 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

Notes

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

Categories: Soup 
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