Avocado Soup

Years ago a family friend came over with some 'butter fruit' from her garden in Bangalore. That's the first time, probably twenty years ago, that I first saw an avocado. My grandmother, not knowing what to do with the fruit, took her friend's advice and turned the pulp into a 'chutney'. Neither she or I had heard about guacamole then and her friend who'd spent many years abroad gave her the 'butter fruit chutney' recipe.

I've been wanting to experiment with the avocado for a while now and some days ago I finally took the plunge.
I used by 15-minute fuss-free recipes book and made us some avocado soup for dinner. We loved the soup-the colour, the texture and its fresh and delicate flavour. Here's the recipe:

Ingredients:

Large ripe avocados - 2
Sour cream - 250 ml
Chicken flavored stock - 1 liter
Finely chopped coriander - a small bunch
Ground pepper and Salt - to taste

Method:


Cut the avocados in half and scoop out the flesh. Discard the peel and the seed. (If you've bought really hard avocados, you might need to wait a few days for them to soften. Leaving them in the sun fastens this process)
With the help of  a food processor,  make a smooth paste with the avocados and 4 tbsp of sour cream.
In a pan add the chicken stock (it should be hot but much below boiling point) and the rest of the sour cream and stir gently to mix. Now, carefully stir in the avocado paste into the stock. Add salt and pepper to taste (you will need very little salt as if you use flavoured chicken stock cubes which already contain salt). Take it off the heat. You may need to use the food processor to blend the soup to a consistent texture.
Serve the soup immediately as keeping it for too long can cause it to get discoloured.

Enjoy!!