Iced lettuce and avocado soup
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
Vogue Winter'88 | ||
1 | cup | Fresh or frozen peas 1 s |
Directions
small lettuce, broken in pieces 2 potatoes, diced 3 chopped shallots 5 chicken stock cubes 3 cups boiling water 1 avocado, peeled Juice of ½ lemon, strained 1¼ cups cream salt and pepper Garnish: a little whipped cream chopped chives To make the soup: place peas, onion, lettuce, potatoes and shallots in a saucepan with the chicken cubes and water and simmer until tender. Allow to cool slightly. Puree the soup in a blender in 2 or 3 batches, adding the avocado flesh and lemon juice. Stir in the cream and season with salt and freshly ground pepper to taste. Pour into a bowl, cover and chill in the refrigerator.
To serve: pour the soup into chilled plates and garnish with a little whipped cream and a scatter of chopped chives. Bon Appetit-Exec.Chef Magnus Johansson EXEC.CHEF MAGNUS JOHANSSON From: Sherree Johansson Date: Fri, 08-1
Recipe By :
File
Related recipes
- Artichoke and lettuce salad
- Avocado bread
- Avocado cake
- Avocado pie
- Cauliflower lettuce salad
- Chicken-avocado salad
- Cream of lettuce soup
- Curried lettuce salad
- Fried lettuce
- Killed lettuce
- Lettuce & courgette soup.
- Lettuce and tomato salad
- Lettuce bread
- Lettuce muffins
- Lettuce packages
- Lettuce salad with avocado
- Lettuce soup
- Lettuce wedge salad
- Three lettuce salad
- Wilted lettuce