chilled-avocado-potato-soup

Chilled Avocado and Potato Soup Recipe

A delicious avocado chilled soup recipe
Yield: 4    Preparation Time: 10 minutes    Cooking Time: 20 minutes
A classical Peruvian combination, this traditional soup is just as delicious chilled as it is served the classical way.

Ingredients

170ml carton sour cream
2 ripe avocados
1 litre vegetable stock
2 peeled and diced potatoes
½ tsp chili flakes
1 chopped onion
1 tbsp olive oil
Garnish – chopped coriander

Recipe Instructions

Cook.
Heat the olive oil over a low heat in a large saucepan.  Fry the onions for 5 – 6 minutes.  Add the chilies and fry for a further 2 – 3 minutes.  Add the potatoes and stock, bring it to the boil then simmer for 10 minutes until tender.  Take out 8 pieces of potato, dice them and put them aside to use later for the garnish.

Blend.
Using a food processor or hand blender, blend the soup until the mixture is smooth.  Allow the soup to cool, add the avocado and sour cream and blend again.  Season to taste.

Serve.
Chill the soup and garnish with the diced potato and chopped coriander.

rating

cuisine
World
type
Soup

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