Sure, this may not be the best soup for winter, but keep this in mind when it’s avo season again.
2 ripe avocados
300ml chicken stock
4 cloves garlic, crushed
1 small onion, finely chopped
500 ml milk (plus extra in case you need to thin)
Worcestershire sauce – a dash
Juice of one small lemon
Salt and pepper
Chopped chives for garnish
Put all ingredients (except chives) into a blender, whizz until smooth. The soup should be luxuriously textured, but not too thick – you can add a little extra milk to thin if necessary.
Cover with cling wrap and chill for about two hours. Just before serving, stir well, and garnish with chopped chives.
If you’re not too sure about the idea of an avo soup, then try this one as a winter immune booster.
Garlic Soup is popular in the South of France where they traditionally thicken it with bread. The way you do this is to chop up some bread into cubes and then add it to the soup as it’s simmering. The bread soaks up liquid and gets soft and kind of mushy. Then you purée the soup, bread and all, in the blender. The wet bread breaks up completely and spreads through the soup making a creamy texture.
7 cups vegetable or chicken broth
2 Tbsp. olive oil
1 large onion
15 cloves of garlic
1/2 tsp. salt
1/2 tsp. coarse black pepper
6 slices of bread (fresh or stale, white or whole wheat)
1 spring onion
1/3 cup sour cream (optional)