Peyala [avocado] 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. 1 Mash together the avocado flesh, lemon juice, curry powder, chopped pepper and cream
  2. 2 Blend together with the stock
  3. 3 Bring slowly to the boiling point.
  4. 4 Adjust seasoning and pour ino plates
  5. 5 Sprinkle with paprika powder
Never realized avocados would create an awsome soup, but a recipe from the Malawi Cookbook [by Annabel Shaxson 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