Avocado Bisque
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How about a soup that can be served either hot or cold?This Avocado Bisque fits the bill. It needs a minimum of cooking and has a great flavour.
To make 2 servings:
| kcal | |
| 300 ml (1/2 pint) milk | 170 |
| 1/2 tbsp fresh taragon, chopped | 5 |
| 1 avocado | 322 |
| 1 tbsp lemon juice | 3 |
| Salt to taste | 0 |
| Cayenne pepper to taste | 6 |
| Sour cream to garnish | 136 |
| Total | 642 |
Gently warm the milk, chopped tarragon and salt bringing it all to a very gentle simmer. Don't let it boil. Take it off the heat and let it stand for about 1 hour.
Puree the avocado with the lemon juice. When the spiced milk is ready, mix the puree with the milk. A hand blender does the job perfectly.
Season with the cayenne pepper to your taste. You may find it needs a little more salt as well.
To serve this soup hot, heat it up until it just starts to simmer.
To serve it cold, put it in the fridge to chill for at least 2 hours.
In either case you can garnish each bowl with a swirl of sour cream.
Avocado Bisque not to your taste? Try our other Vegetarian Soup Recipes
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