Recipes - Dinner
Hass Avocado Soup
Ingredients
12oz shallots
1 Tablespoon vegetable oil
1 ½ Pints Vegetable stock
1 ½ grated lemon zest
6 Hass avocados
2 Teaspoons salt
½ teaspoon pepper
½ teaspoon lemon juice
Serves
4
Method
- Take the shallots and dice them
- Then sauté with the vegetable oil for abut 5 minutes or until they become soft
- Add the vegetable stock and also the lemon zest to the pan and continue to heat for a further 10 minutes
- Prepare the avocados by slicing them into halves and removing the stones
- Then place the halves face down and peel away the skin
- Cut the Hass avocado into small cubes and add these to the pan
- Continue to heat for 3 minutes
- Remove the pan from the heat and place the mixture into a blender
- Blend until a puree consistency is made
- Return the puree mixture to the pan and heat
- Season to taste with the salt and pepper and the lemon juice
- When the soup is just before boiling remove and serve
(c) 2012 ProHass and Chilean Hass Avocados Association