Cold Avocado Soup with White Wine

Rating: 3.2 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Cut avocados in half, remove seeds and sprinkle one half with juice of one lemon and set aside.

Separate the flesh from the other half and spread it on the spot through a sieve. Mix with the remaining juice of the lemon, the white wine and the sour whipped cream. Then add the chicken soup and the nut oil drop by drop. Season with Worcester sauce, pepper, salt and a pinch of lemon zest. Leave to rest in the refrigerator for 30 minutes.

Season if necessary and stir in the stiff whipped cream.

Serve with lemon balm leaves and fine strips of avocado (from the remaining half of the fruit).

Leave a Comment