Hot Avocado Cream With Bacon Crumble |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This tastes heavenly! I serve it with some breadsticks flavoured with rosemary. Ingredients:
4 tablespoons butter |
4 tablespoons cornflour |
1 1/2 liters strong home-made chicken stock |
salt |
fresh ground black pepper |
2 large ripe avocados, skinned, stoned and pureed |
65 ml fruity white wine |
125 -250 ml cream |
2 tablespoons crisped bacon, crumbled |
3 sprigs fresh coriander |
Directions:
1. Melt butter in a saucepan.
2. When hot and bubbly, stir in cornflour and continue to stir until mixture turns golden.
3. Gradually add chicken stock, whisking constantly to smooth away any little lumps.
4. Sprinkle with salt and pepper.
5. Remove from stove.
6. Add avocado puree, white wine and cream.
7. Reheat carefully, but do not allow to boil.
8. Transfer to a heated soup tureen and sprinkle with crisped bacon crumble.
9. To serve, ladle into heated soup plates and garnish with fresh coriander.
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