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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

Lynn's Chilled Avocado Lime Soup

3 x Ripe avocados
1 x Lime, juice of
2 x Cloves garlic, mashed with a little salt
600 ml Light chicken or vegetable stock, (1 pint)
4 x Stems of flat leaf parsley, (4 to 5)
150 ml Double cream, (1/4 pint)
1 handf freshly chopped chives

 Method :
Peel and stone the avocados. Blend in a liquidiser or processor with the parsley, garlic, lime and half the stock until smooth. Pass through a fine sieve. Add the rest of the stock and cream. Season to taste.
Chill for at least 2 hours before serving topped with a swirl of cream and a scattering of chives.